An orange layer cake filled with a luscious orange curd and frosted with a fluffy orange buttercream frosting. You'll be put on a pedestal when you serve this spectacular cake!

Spectacular Orange Cake

Cake:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

4 large egg whites

3/4 cup water
1/4 cup fresh orange juice

1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 tablespoon grated orange peel

2 large egg yolks

 

Orange Filling:

1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water

2 tablespoons butter

 

Orange Buttercream Frosting:

6 tablespoons butter
4 1/2 cups sifted powdered sugar
1 tablespoon grated orange peel
Pinch of salt
4 to 6 tablespoons orange juice

1. For Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.
4. Combine water and orange juice in a glass measure; set aside.
5. In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add the 2 egg yolks, orange peel and mix well. Add the flour mixture alternately with the water/juice mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites until well blended. Pour batter evenly into the prepared cake pans.
6. Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cakes in pans for 5 minutes on wire rack, then remove from pans.
7. When completely cool, spread with Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.
8. For Orange Filling: Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook for three minutes. Remove from heat and stir in butter. Cool before spreading between layers.
9. For Orange Buttercream Frosting: In small deep bowl, cream butter, powdered sugar, orange rind, salt and enough orange juice until desired spreading consistency. Spread onto the sides and top of cake.

Makes 10 to 12 servings.