Aztec Pound Cake

1 cup butter, softened
1 tablespoon grated orange rind
2 cups sugar
6 eggs, separated
1 teaspoon vanilla extract
2 cups flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Beat butter and orange rind at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating just until yellow disappears. Stir in vanilla extract.

Combine flour, cornmeal, baking soda and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into a greased and floured 9- x 5- x 3-inch loaf pan.

Bake at 325°F for 2 hours or until wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 minutes; remove from pan and cool completely on wire rack.

Note: There will be too much batter for the loaf pan, so put the extra into ramekins and bake.