Prep 45 mins
Cook 45 mins
Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!
- 3 cups unsifted flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 18 tablespoons unsalted butter or 18 tablespoons margarine, at room temperature,divided
- 2 1⁄3 cups sugar, divided
- 5 large eggs
- 1 cup orange juice, divided
- 2 teaspoons orange zest
- 1⁄3 cup sugar, plus
- 2 tablespoons sugar, divided
- 1 1⁄2 teaspoons unflavored gelatin
- 1⁄4 cup orange juice
- 1⁄2 cup unsalted butter or 1⁄2 cup margarine
- 2 large eggs, separated
- 2 egg whites
- 2⁄3 cup sugar
- 3 1⁄2 tablespoons light corn syrup
- 2 tablespoons water
- 1⁄4 teaspoon cream of tartar
- 1⁄2 teaspoon vanilla extract
- slivered orange rind (optional)
- Preheat oven to 350 degrees F.
- Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
- In a medium bowl, mix flour, baking powder and salt.
- In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
- Beat in orange peel.
- Pour batter evenly into prepared pans.
- Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
- Remove pans from oven and loosen cakes around edges with a small metal spatula.
- Turn cakes out onto wire racks; peel off and discard wax paper.
- Turn cakes, right-side up, and prick all over with a wooden pick.
- In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
- Cook, stirring until sugar dissolves.
- Spoon slowly over warm cakes, letting syrup soak in.
- Let cakes cook completely.
- To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
- Add orange juice.
- Stir over low heat until gelatin dissolves.
- Add butter, stir until butter melts.
- In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
- Cook over low heat 3 to 5 minutes, stirring until thickened.
- Cool to room temperature.
- Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
- Refrigerate until very thick but still spreadable, about 10 minutes.
- Do not chill too long or mixture will set.
- Use to fill Orange Sunshine Cake.
- To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
- Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
- Remove from heat; beat in vanilla.
- Use to frost Orange Sunshine Cake.
- To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
- Top with second cake layer, spread with Frosting.
- Top with remaining cake layer and spread with remaining Orange Filling.
- Frost sides of cake with remaining Frosting.
- Garnish with slivered orange peel, if desired.