I wanted to make a cake which is rich and buttery with a lovely golden brown crust, and, it is the Pound Cake of course. and having made so many sponge cakes lately, which are light and airy, this cake seemed so heavy when held, felt like a ton, perhaps it's the cottage cheese. Most cheesecakes are made from Cream Cheese which is similar to Cottage Cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk is a healthier alternative. This cake tasted better when kept, the crust will be softened and the texture of the cake is richer.
3 cups all-purpose flour
1/4 tsp baking soda
1 cup/8 ozs butter softened
1 cup cottage cheese, pass through a sieve
1 1/2 cups sugar
6 large eggs, separated
1tsp grated orange rind
1 tsp vanilla extract
Preheat oven to 300 f (1 use convection 325f)
Grease a 9-inch bundt pan.
Sift flour and baking soda onto wax paper.
Using an electric mixer, beat butter and cottage cheese until smooth and creamy.
Slowly beat in 1 1/2 cups sugar until fluffy.
Beat in egg yolks, one at a time.
Beat in orange rind, vanilla and flour mixture until well blended.
In a separate bowl, beat egg whites until stiff but not dry.
Gently fold the beaten whites into cake batter.
Spoon batter into prepared pan, smoothing top evenly.
Bake for 1 1/2 hours (the cake was done in 1 hr. 5 mins) or until top springs back when pressed lightly.
Cool in pan on wire rack 10 minutes.