Ingredients
- Orange Filling:
- 1/2 cup butter or margarine softened
- 1-1/2 cups sugar
- 2 egg yolks
- 1 tablespoon grated orange rind
- 2-1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 cup baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup orange juice
- 4 egg whites
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup orange juice
- 1/4 cup water
- 2 egg yolks. slightly beaten
- 2 tablespoons butter or margarine
- 1-1/2 teaspoons grated orange rind
- Orange Buttercream Frosting:
- 1/4 cup plus 2 tablespoons butter softened
- 1 1lb. box powdered sugar, sifted
- 4-6 tablespoons orange juice
- 1 tablespoon grated orange rind
Preparation
Step 1
Cream butter, gradually add sugar, beating well at medium speed of electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in orange rind.
Combine flour, baking powder, soda and salt. Combine milk and orange juice. Add the flour mixture to the creamed mixture alternately with liquid, beginning and ending with the flour mixture. Mix well after each addition.
Beat egg whites (at room temperature) until stiff peaks form, fold into batter. Pour batter into 2 greased and floured 8" round cake pans. Bake at 350 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pan and let cool completely on wire rack. Spread orange filling between layers. Spread frosting on top and sides of cake.
Orange Filling:
Combine in saucepan orange juice, water, sugar and cornstarch heat until combined. Add butter or margarine and rind. Stir in egg yolks. Cool to fill cake.
Frosting:
Cream butter, add powdered sugar alternately with orange juice. Add orange rind beating until smooth.