Orange Orange Cake Recipe

Name: Orange Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 1 ½ cups sugar; 1 tablespoon grated orange rind; 2 ¼ cups all-purpose flour, sifted; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ¾ cup water; ¼ cup fresh orange juice; 4 large egg whites, beaten stiff; ½ cup sugar; 2 tablespoons cornstarch; 1 ½ teaspoons fresh grated orange peel; ¼ teaspoon salt; ¾ cup orange juice; ¼ cup water; 2 large egg yolks; 2 tablespoons butter; 6 tablespoons butter; 4 ½ cups confectioners' sugar, sifted; 1 tablespoon grated orange rind; 1 dash salt; 4 -6 tablespoons orange juice

Servings: persons

½ cup butter
1 ½ cups sugar
1 tablespoon grated orange rind
2 ¼ cups all-purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup water
¼ cup fresh orange juice
4 large egg whites, beaten stiff
½ cup sugar
2 tablespoons cornstarch
1 ½ teaspoons fresh grated orange peel
¼ teaspoon salt
¾ cup orange juice
¼ cup water
2 large egg yolks
2 tablespoons butter
6 tablespoons butter
4 ½ cups confectioners' sugar, sifted
1 tablespoon grated orange rind
1 dash salt
4 -6 tablespoons orange juice

1
CAKE:.
2
Beat butter with sugar until fluffy.
3
Add orange peel.
4
Sift flour, baking powder, baking soda, and salt and add to butter mixture.
5
Combine water and orange juice and add alternatively with dry ingredients, beating well.
6
Gently fold in egg whites.
7
Pour into two 8-inch round greased and floured cake pans.
8
Bake in preheated 375F oven about 30 minutes (or until cake tests done).
9
Cool five minutes and remove from pans.
10
When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.
11
ORANGE FILLING:.
12
Combine sugar, cornstarch, orange rind and salt in heavy saucepan.
13
Gradually blend in orange juice, water and beaten egg yolks.
14
Cook over medium heat, stirring constantly until mixture thickens.
15
Cook three minutes.
16
Remove from heat and stir in butter.
17
Cool before spreading between layers.
18
ORANGE BUTTERCREAM FROSTING:.
19
In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency.
20
Beat until smooth and creamy.

2233

kcal

Calories

Fat

407

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: ½ cup butter, 1 ½ cups sugar, 1 tablespoon grated orange rind, 2 ¼ cups all-purpose flour, sifted, and more.

Yes, Orange Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Orange Cake

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