Mandarin Orange Sour Cream Cake Recipes

MANDARIN ORANGE SOUR CREAM CAKE

Steps:

• For the base sift the flour, confectioners' sugar, and baking powder into a large bowl. Add vanilla extract, egg yolks, and butter and mix until you get a nice and smooth dough. In case the dough is too crumbly and not coming together, add some water. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for about 30 minutes.
• For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let drain.
• Preheat the oven to 340°F (170°C). Line a 10 inches (25cm) springform tin with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll out to the size of the tin and place in the tin. Use the remaining dough to form a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take out of the oven and let cool down completely.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.