fresh orange cake

Name: FRESH ORANGE CAKE
Prep time: 3 h
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3/4 cup(s) butter, room temperature; 2 cup(s) sugar; 1 1/2 teaspoon(s) grated orange zest; 4 - egg yolks, well beaten; 3 1/2 cup(s) sifted flour; 1 1/2 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup(s) orange juice, fresh; 3/4 cup(s) water; 4 - egg whites, stiffly beaten; ## ORANGE FILLING; 2 - eggs, beaten well; 12 tablespoon(s) sugar; 5 tablespoon(s) corn starch; 1 cup(s) water; 1 cup(s) orange juice, fresh; 1 teaspoon(s) grated orange zest; 2 tablespoon(s) butter, room temperature; ## FAVORITE FLUFFY FROSTING; 1 cup(s) sugar; 1/2 cup(s) water, boiling; 1/4 teaspoon(s) vinegar, white; 1/4 teaspoon(s) flavoring or extract; 2 - egg whites

(1 RATING)

140 Pinches 1 Photo

Penny Tafoya

Pomona, CA

Updated on Feb 25, 2013

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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Fresh Orange Cake with Orange Filling and Favorite Fluffy Frosting with Orange Zest sprinkled on side.

prep time 3 Hr

cook time 1 Hr

method Bake

yield 12-16 serving(s)

Ingredients

3/4 cup butter, room temperature
2 cups sugar
1 1/2 teaspoons grated orange zest
4 - egg yolks, well beaten
3 1/2 cups sifted flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup orange juice, fresh
3/4 cup water
4 - egg whites, stiffly beaten
ORANGE FILLING
2 - eggs, beaten well
12 tablespoons sugar
5 tablespoons corn starch
1 cup water
1 cup orange juice, fresh
1 teaspoon grated orange zest
2 tablespoons butter, room temperature
FAVORITE FLUFFY FROSTING
1 cup sugar
1/2 cup water, boiling
1/4 teaspoon vinegar, white
1/4 teaspoon flavoring or extract
2 - egg whites

How To Make fresh orange cake

Step 1

CAKE 1. Preheat oven to 325° and grease and flour 3 9” cake pans.

Step 2

2. Cream together Butter, Sugar, Orange Rind, and Egg Yolks.
Step 3

3. Sift together Flour, Baking Powder, and Salt.
Step 4

4. In a separate large bowl, beat the Egg Whites until stiffly beaten.
Step 5

5. Mix Orange Juice and Water.
Step 6

6. Alternately add Flour mixture and Fluids, beginning and ending with Flour. Blend well between additions.
Step 7

7. Fold in Egg Whites.
Step 8

8. Divide among 3 prepared cake pans.
Step 9

9. Bake 30 to 35 minutes in 325°, cool in pans 5 minutes, turn onto racks to fully cool. Fill and frost.
Step 10

FILLING 1. In the top of a double boiler, thoroughly mix Sugar and Cornstarch.
Step 11

2. Blend in Egg, Water, Orange Juice, and Orange Zest, mixing well.
Step 12

3. Place over boiling water in bottom of double boiler and cook 15 minutes, stirring frequently.
Step 13

4. Remove from heat, fold in Butter.
Step 14

5. Let cool slightly and spread between layers of 3 layer cake.
Step 15

FAVORITE FLUFFY FROSTING 1. Place Sugar, Vinegar, and Water in saucepan, stirring well until sugar is thoroughly dissolved.
Step 16

2. Place on burner on medium high heat.
Step 17

3. Cook Syrup to soft ball stage, 238°.
Step 18

4. Remove from heat and beat Egg Whites until stiff and dry.
Step 19

5. SLOWLY pour hot Syrup into Egg Whites, beating constantly until well incorporated.
Step 20

6. Add FLAVORING, mixing well.
Step 21

7. Frost sides and top of cake.
Step 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
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