Orange Bonbon Cake Recipe

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Ingredients:

Serving

7 egg whites
3/4 cup butter, softened
2 cups sugar
1/3 cup sour cream
1-1/4 tsp vanilla extract
2-2/3 cups king arthur unbleached all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup orange juice
filling:
3/4 cup sugar
2 tbsp king arthur unbleached all-purpose flour
1/2 cup orange juice
1/2 cup butter, melted
5 egg yolks, beaten
1/2 cup chopped pecans
1/2 cup flaked coconut
frosting:
1/4 cup king arthur unbleached all-purpose flour
1 cup orange juice
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 tsp vanilla extract
1/2 tsp salt
candied fruit , optional

Directions:

Let egg whites stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. Beat in the sour cream and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. In another large bowl, beat egg whites until stiff peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine sugar and flour in a saucepan. Gradually stir in orange juice and butter until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the pecans and coconut. Cool to room temperature without stirring.
For frosting, combine flour and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature. In another large bowl, cream the butter, shortening and sugar. Beat in vanilla and salt. Add cooled orange juice mixture; beat for 5 minutes or until fluffy.
Split each cake into two horizontal layers; place one on a serving plate. Spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake. Garnish with candied fruit if desired. Yield: 12-16 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1045.38 Kcal (4377 kJ)
Calories from fat	415.86 Kcal
		% Daily Value*
Total Fat	46.21g	71%
Cholesterol	141.59mg	47%
Sodium	289.08mg	12%
Potassium	327.08mg	7%
Total Carbs	140.79g	47%
Sugars	41.03g	164%
Dietary Fiber	1.07g	4%
Protein	14.51g	29%
Vitamin C	22.6mg	38%
Vitamin A	0.3mg	11%
Iron	0.8mg	4%
Calcium	86.7mg	9%

Amount Per 100 g
Calories	291.53 Kcal (1221 kJ)
Calories from fat	115.98 Kcal
		% Daily Value*
Total Fat	12.89g	71%
Cholesterol	39.49mg	47%
Sodium	80.62mg	12%
Potassium	91.22mg	7%
Total Carbs	39.26g	47%
Sugars	11.44g	164%
Dietary Fiber	0.3g	4%
Protein	4.05g	29%
Vitamin C	6.3mg	38%
Vitamin A	0.1mg	11%
Iron	0.2mg	4%
Calcium	24.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

24.5

Points
28

PointsPlus

Good Points

saturated fat free,
low sodium

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