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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I have not tried this recipe. I got it from American magazine. Here's a light, delicate cake laced with citrus for the more mature palettes in your home. Ingredients:
3 oranges |
2 egg whites |
1 1/2 cups sugar |
2 1/4 cups flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 cup milk |
1/3 cup cooking oil |
2 egg yolks |
2 tablespoons orange peel |
1/3 cup sugar |
4 teaspoons cornstarch |
1/2 cup orange juice |
2 cups whipping cream |
Directions:
1. Cake:.
2. Preheat oven to 350. Grease and flour 2 9x1 1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl, beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl, combine flour, baking powder; salt, and remaining 1 cup sugar.
3. Add milk and oil to flour mixture. Beat on low speed of electric mixer until combined. Add juice and egg yolks; beat 1 minute. Fold in egg white mixture until combined. Fold in orange peel. Divide batter between pans.
4. Bake for 30-35 minutes or until wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost and top with orange sections.
5. Orange Fluff Frosting:
6. Shred orange peel; set aside.
7. In small pan, stir together sugar and cornstarch. Stir in juice. Cook over medium-low heat, stirring until mixture thickens; cook and stir 2 more minutes.
8. Remove from heat; stir in orange peel. Cover; chill 1 hour.
9. Beat cream to stiff peaks; fold into chilled mixture. Frost cake.
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