Sour cream and strawberry cake

Ingredients for 1 servings:

• 1 cup butter or sunflower oil
• 3 cups flour
• 1 packet of baking powder
• 1 cup orange juice
• 4 eggs
• 2 cups sugar
• 1 cup of cream
• 3 cups sour cream
• 4 tbsp sugar
• n. B. Strawberries, cleaned
• possibly grease for the tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sheet cake

Preheat the oven to 160°C. Separate the eggs. Whisk the egg yolks with sugar, butter, flour, baking powder, and orange juice to form a batter. Whisk the egg whites until stiff peaks form and fold into the batter. Spread the batter evenly on a greased or parchment-lined baking sheet. Place in the preheated oven and bake for approximately 20-25 minutes. Allow to cool completely before adding the topping. For the topping, mix the sour cream with the sugar. Whip the cream until stiff peaks form and fold in. Spread the mixture onto the cooled cake base and top with strawberries, if desired. Tip: In addition to strawberries, you can also use blueberries or mandarins. Half of the ingredients is enough for a round 25 cm springform pan if you want it to look a bit nicer. Note on the cup size: Based on the comments, a cup with a capacity of approximately 250 ml is used here. (Recipe editing team)