[Argh, after posting this, I realised I missed out an ingredient. Can anyone spot what it is??? Anyway, it's 1/3rd cup of that missing ingredient, to be added after step 4]
I wasn't really expecting anyone to ask for this recipe, as it's quite an ordinary cake in the sense that there are no exotic ingredients or fancy methods, but it is delicious eaten warm, with a dollop of fresh pure cream, and a cup of coffee. So since there was an "ANONYMOUS" request for the recipe, here it goes:
Stuff for the Cake
1. 250gms butter (that's a whole block)
2. 1½ cups castor sugar. (already reduced from original recipe)
3. 6 Avian Flu Free Eggs
4. 2 cups flour
5. 1/4 cup self raising flour
6. Rind of 2 grated oranges
7. Juice of 1 -2 oranges
8. 1 tub sour cream
How to Make
1. Beat the sugar and butter until creamy. Not sure what the chemistry behind is, but the yellow butter will turn a whiter shade of pale after beating. Don't let the butter be too soft. In our Msian weather, leaving it out of the fridge for about 5 minutes is sufficient.
2. Beat in the eggs one by one. If you don't have a stand mixer, or kitchen assistants, and only have one hand free, you can crack em one by one using one hand. Practice first.
3. You should now have a very batterish kinda mixture. Runny, eggy, pale yellow. Beat in the rind and orange juice.
4. Your mixer is done for now. Can be put aside. Stir in half the sour cream, and half the sifted flours, until well blended. Continue with remaining sour cream and flour. You might want to leave the sour cream out of the fridge for awhile. Sometimes its hard to unclump it and you get unsightly bits of chunks of sour cream in the cake.
5. Bake in preheated oven at 170C for about an hour. The usual thing. Insert skewer to test for done ness. Some people like this cake coz of the crust. I dunno why it's so crusty. Maybe the heat is too high.
6. Serve with pure cream, or vanilla ice cream I guess, BUT be warned, its very rich.
7. Workout on the treadmill for 1 hour to undo the damage.