 |
Prep Time: 70 Minutes Cook Time: 25 Minutes |
Ready In: 95 Minutes Servings: 12 |
|
I found this recipe when going through my grandmother's old files, explains Angela Leinenbach of Mechanicsville, Virginia. It is simply the best. Ingredients:
1 cup butter, softened |
3 cups sugar |
3 teaspoons vanilla extract |
4 cups cake flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups buttermilk |
6 egg whites |
filling: |
1/2 cup sugar |
2 tablespoons cornstarch |
1 cup orange juice |
4 eggs, lightly beaten |
1/4 cup butter, cubed |
2 tablespoons grated orange peel |
1 teaspoon orange extract |
frosting: |
1 cup sugar |
2 egg whites |
1/2 cup water |
1/4 teaspoon salt |
1/8 teaspoon cream of tartar |
1/4 teaspoon vanilla extract |
2 cups flaked coconut |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.
3. In a large saucepan, combine sugar and cornstarch. Gradually stir in orange juice 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 eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.
4. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
5. Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12-14 servings.
|
|