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1
Cake:.
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2
Preheat oven to 350.
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3
Grease and flour 2 9x1 1/2-inch round cake pans; set aside.
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4
Finely shred 1 tablespoon of peel from 1 orange.
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5
Squeeze juice from 2 oranges to measure 1/2 cup juice.
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6
Section remaining orange.
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7
In a large mixing bowl, beat egg whites to soft peaks.
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8
Gradually add 1/2 cup of the sugar, beating to stiff peaks.
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9
In another large mixing bowl, combine flour, baking powder; salt, and remaining 1 cup sugar.
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10
Add milk and oil to flour mixture.
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Beat on low speed of electric mixer until combined.
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Add juice and egg yolks; beat 1 minute.
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13
Fold in egg white mixture until combined.
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14
Fold in orange peel.
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15
Divide batter between pans.
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16
Bake for 30-35 minutes or until wooden toothpick inserted near the centers comes out clean.
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17
Cool completely on wire racks; remove from pans.
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18
Frost and top with orange sections.
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19
Orange Fluff Frosting:
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20
Shred orange peel; set aside.
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21
In small pan, stir together sugar and cornstarch.
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22
Stir in juice.
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Cook over medium-low heat, stirring until mixture thickens; cook and stir 2 more minutes.
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24
Remove from heat; stir in orange peel.
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25
Cover; chill 1 hour.
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26
Beat cream to stiff peaks; fold into chilled mixture.
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27
Frost cake.
