Orange blossom cake with orange frosting
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; softened -- room |
| Temp | ||
| 2 | cups | Sugar -- sifted |
| 3⅓ | cup | Flour |
| 4 | teaspoons | Baking powder |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Orange flavoring |
| 6 | Egg whites -- beaten until | |
| Sti | ||
| 1 | cup | Orange marmalade |
| ** fluffy orange frosting | ||
| ¼ | cup | Sugar |
| ½ | teaspoon | Cream of tartar |
| ⅛ | teaspoon | Salt |
| 2 | Egg whites | |
| ¼ | cup | Cold water |
| 1 | teaspoon | Orange flavoring |
| ½ | teaspoon | Vanilla extract |
Directions
Recipe by: FWDS07A Pat Dwigans Add flour and baking powder and salt alternately with milk. Add vanilla a nd orange flavoring. Finally fold in the stiffly beaten egg whites. Divid e equally between three 9 inch layer cake pans greased and floured. Bak e at 375 about 20-25 minutes or until it tests done. Turn out to cool fo r at least 20 minutes before turning upright. When layers are cool assemb le cake as follows:
Put bottom layer on a plate and spread lightly with orange marmalade.
Put second layer upside down on bottom layer and spread it with marmalade, t hen put the third layer on the cake top side up. Spread generously with f luffy orange frosting.
Orange frosting: Fill a large saucepan with about 3 inches of water.
Hea t until water begins to simmer. Turn heat off. Then in a 2 quart straight sided heat proof bowl combine the sugar, cream of tartar, salt, egg whites and cold water. Reheat water in pan until it is again simmering , but not boiling. Set bowl in hot water and beat with rotary beater unti l frosting stands in peaks about 5-7 minutes.
Remove from water add orang e flavoring and vanilla and beat a few minutes longer to blend and to firm up the frosting.
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