Sharon's Recipes

APRIL: St. Louis Orange Cake

You will need a bundt or tube pan for this cake.


1 & 3/4 cup sifter flour
1 tsp. b.powder
1 tsp. b.soda
2 sticks soft unsalted butter
1  cup sugar
2.5 tsp finely grated orange zest
3 large eggs, separated
1 cup low fat yogurt or full fat if you prefer
1.5 tsp. vanilla
pinch of salt

1/2 cup of fresh O.J.
3 T. fresh lemon juice
1/ 2 cup of sugar

Sift flour, baking soda, and baking powder 3 time.

Beat butter until light and fluffy. Gradually add 1 cup of sugar.

Add orange zest and beat until light and fluffy, about 5-8 minutes. Add egg yolks one by one.
Add the yogurt and vanilla and again beat until fluffy, about 2 minutes.

Fold in the flour mix with a wooden spoon ( I usually just beat it in.)

Beat the egg whites with a pinch of salt until it makes soft peaks. Fold the egg whites in and pour into a buttered and floured bundt or tube pan.

Bake at 325 for 1 hour.

Let rest 15 minutes and turn out onto a cake dish.

In a non corrosive pan mix the remaining 1/ 2 cup of sugar, orange juice and lemon juice. Cook these until you have a thick syrup.

Brush the hot cake with the syrup and serve.

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