Ingredients

• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg
• 1 egg white
• ½ cup butter (1 stick) softened
• 1 cup sugar
• 1 tablespoon grated orange peel
• 1/3 cup orange juice
• ½ cup light sour cream
• For Orange Syrup -
• ¼ cup sugar
• 1 cup orange juice
• 2 tablespoon butter

Directions

• Directions
• For the cake: Sift together the flour, baking powder, baking soda and salt. Set aside.
• Beat egg, egg white, butter, sugar and orange peel with electric mixer until smooth and fluffy.
• Stir in orange juice and sour cream. Add flour mixture and mix until smooth.
• Pour into 6-cup (8inch) Bundt pan that has been greased and dusted with flour. Smooth top with spatula.
• Bake at 350 degrees until browned and inserted into center comes out clean about 35 minutes.
• Let cool in pan 10 minutes. Gently invert onto cake rack. Cool completely.
• To serve tent cake with foil and warm in 300 degree oven until just heated through, not hot, about 10 minutes.
• Cut into 1 inch slices and arrange 2 slices overlapping, on each dessert plate.
• For the orange syrup: Bring sugar, orange juice and butter to boil in small saucepan, stirring well.
• Simmer, uncovered until slightly syrupy and reduced to about 2/3 cup, about 8 minutes.
• Serve warm in small pitcher for pouring.