Orange Layer Cake
Yield
1 cakePrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¾ | cup |
water
cold |
|
| ¼ | cup |
orange juice
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine |
|
| 15 | ml |
orange zest
grated |
|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 177 | ml |
water
cold |
|
| 59 | ml |
orange juice
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
Directions
In large mixing bowl cream together sugar and butter until light and fluffy.
Add orange peel.
Stir together flour, baking powder, soda, and ½ teaspoon salt.
Combine water and orange juice; add to creamed mixture alternately with dry ingredients, beating well after each addition.
Fold in egg whites.
Pour into 2 greased and floured 8 x 1½-inch round baking pans.
Bake at 375 until done, about 30 minutes.
Cool 5 minutes; remove from pans.
When cool, spread Orange Filling on one layer; top with remaining layer.
Frost with Orange Buttercream Frosting.
ORANGE FILLING: In saucepan combine ½ cup sugar, 2 tablespoons cornstarch, 1½ teaspoon grated orange peel, and ¼ teaspoon salt.
Gradually blend in ¾ cup orange juice, ¼ cup water, and 2 slightly beaten egg yolks.
Cook and stir over medium heat until thickened and bubbly.
Remove from heat; stir in 2 tablespoons butter until melted.
