FRESH ORANGE CAKE

Penny Tafoya

By
@pennyt47

This recipe comes from an Okeefe and Merrit recipe book that was in the oven of the stove my father had waiting for my mother in 1947 when she came home from the hospital with me. It was a family favorite for special occasions and a recent hit at a potluck of Sisters of Social Service and Associates.

The icing is actually an Italian Meringue.

It's for an advanced baker and well worth the time and effort.


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Comments:

Serves:

12-16

Prep:

3 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

3/4 c
butter, room temperature
2 c
sugar
1 1/2 tsp
grated orange zest
4
egg yolks, well beaten
3 1/2 c
sifted flour
1 1/2 Tbsp
baking powder
1/2 tsp
salt
1/2 c
orange juice, fresh
3/4 c
water
4
egg whites, stiffly beaten

ORANGE FILLING

2
eggs, beaten well
12 Tbsp
sugar
5 Tbsp
corn starch
1 c
water
1 c
orange juice, fresh
1 tsp
grated orange zest
2 Tbsp
butter, room temperature

FAVORITE FLUFFY FROSTING

1 c
sugar
1/2 c
water, boiling
1/4 tsp
vinegar, white
1/4 tsp
flavoring or extract
2
egg whites

Directions Step-By-Step

1
CAKE
1. Preheat oven to 325° and grease and flour 3 9” cake pans.
2
2. Cream together Butter, Sugar, Orange Rind, and Egg Yolks.
3
3. Sift together Flour, Baking Powder, and Salt.
4
4. In a separate large bowl, beat the Egg Whites until stiffly beaten.
5
5. Mix Orange Juice and Water.
6
6. Alternately add Flour mixture and Fluids, beginning and ending with Flour. Blend well between additions.
7
7. Fold in Egg Whites.
8
8. Divide among 3 prepared cake pans.
9
9. Bake 30 to 35 minutes in 325°, cool in pans 5 minutes, turn onto racks to fully cool. Fill and frost.
10
FILLING
1. In the top of a double boiler, thoroughly mix Sugar and Cornstarch.
11
2. Blend in Egg, Water, Orange Juice, and Orange Zest, mixing well.
12
3. Place over boiling water in bottom of double boiler and cook 15 minutes, stirring frequently.
13
4. Remove from heat, fold in Butter.
14
5. Let cool slightly and spread between layers of 3 layer cake.
15
FAVORITE FLUFFY FROSTING
1. Place Sugar, Vinegar, and Water in saucepan, stirring well until sugar is thoroughly dissolved.
16
2. Place on burner on medium high heat.
17
3. Cook Syrup to soft ball stage, 238°.
18
4. Remove from heat and beat Egg Whites until stiff and dry.
19
5. SLOWLY pour hot Syrup into Egg Whites, beating constantly until well incorporated.
20
6. Add FLAVORING, mixing well.
21
7. Frost sides and top of cake.
22
Use whatever flavoring is suitable for the cake. For Orange Cake, use Vanilla and if you want sprinkle finely grated Orange Zest that has air-dried on paper towels on top of the icing.

For chocolate cake, sprinkle Chocolate Curls on top of Icing

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom