Orange Cake

Orange Cake:

2 cups sifted all-purpose flour

2 tsp baking powder

pinch of salt

5 eggs

2 cups sugar

Grated rind and juice of 1 large orange

water 

Start your oven at 350 degrees.  Grease two 9 inch square pans and line bottoms with waxed paper.

Sift flour with baking powder and salt.  Separate egg.  Beat yolks until light in color, then beat in sugar and orange rind thoroughly.  Add enough water to the orange juice to make 1 cup.  Add flour mixture and liquid alternately to yolk mixture, beating hard after each addition.  Beat egg whites until they hold a peak, add to batter and mix gently or fold until all patches of egg white are gone.  Pour into prepared pans and bake 25 minutes or until cake tester poked in center comes out dry.  Cool.

 

Orange Filling:

1 egg

2 Tbsp cornstarch 

1/4 to 3/4 cup water

3/4 cup sugar

Juice and grated rind of 1 large orange (1/2 cup orange juice)

2 Tbsp lemon juice, fresh, frozen, canned

Put the two cakes together with a thick layer of orange filling.  Beat egg slightly.  Mix cornstarch smooth with  1/4 cup of the water. Stir cornstarch, remaining water, sugar, orange juice and rind, lemon juice into egg and cook over a low heat, stirring constantly, until filling is smooth and thick. Cool.  Cover top of cake with Orange Butter Frosting.

Orange Butter Frosting:

 1/4 cup butter

2 cups confectioners sugar

1 to 2 Tbsp orange juice and grated orange rind

Melt butter and mix with confectioners sugar, orange juice and grated orange rind. Beat until smooth.  Makes enough to cover top of cake.