Blood Orange Souffle Cake

Preheat the oven to 350 F. Butter a 1-quart soufflé dish and set it aside.

Zest and juice the 3 oranges. Set the zest and juice aside in separate dishes. You’ll only need 1/3 cup of the juice for a single batch of this recipe.

In the bowl of a stand mixer, beat the 4 tablespoons of butter at medium speed until light and fluffy. Add the sugar and orange zest and beat until combined. Add the egg yolks one at a time, beating well after each addition. Reduce speed to low and add half of the orange juice, half of the flour and half of the sour cream and beat until smooth; repeat with the remaining orange juice, flour and sour cream.

Put the egg whites into a bowl. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the egg whites into the orange mixture and gently fold it in. Continue to fold in the egg whites, a fourth at a time.

Transfer it into the soufflé dish. Place the dish in a larger pan and carefully pour boiling water into the bottom pan until the water comes about 1 inch up the side of the soufflé dish.

Bake for about 60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove the cake pan from the water bath immediately and cool it in the pan on a rack for 10-15 minutes.

Lightly dust with powdered sugar. Serve warm or at room temperature.

Adapted from Two Peas and Their Pod.