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1
Preheat the oven to 350u00b0F.
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2
Butter and flour two 9 inch round cake pans. Line the bottom of each with a circle of wax paper.
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3
Prepare the cake:
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4
Toss the flour and baking powder together in a bowl.
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5
In a mixing bowl, cream the eggs and sugar together just until blended. Beat in the oil and orange juice, then slowly beat in the flour mixture just until smooth.
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6
Spoon the batter into the prepared cake pan and bake until an inserted toothpick comes out clean--about 30 minutes.
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7
Cool in the pans on wire racks for 30 minutes then remove the cake from the pans and let cool to room temperature on wire racks.
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8
Prepare the frosting:
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9
Whisk the egg whites, sugar, baking powder, orange juice, lemon juice, and orange zest together in the top of a double boiler. Cook over boiling water, beating constantly (and carefully!) with a hand-held electric mixer for 7 minutes. Remove the pan from the heat. The frosting should be satiny and fluffy.
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10
Gently fold the pecans and raisins into the frosting and let the frosting sit for a few minutes.
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11
Fill the cake with frosting and spread over sides and top.
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12
(Decorate with Candied Orange Zest (see Recipe #169729) if you want!).
