Makes: 12 servings
Prep: 30 minutes
Cook: 15 minutes
Chill: 1 hour
Bake: 30 minutes Cook: 15 minutes
Ingredients
3 oranges
2 egg whites
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/3 cup cooking oil
2 egg yolks
Orange Fluff Frosting (see recipe below)
Directions
1. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt, and remaining 1 cup sugar.
2. Add milk and oil. Beat on low speed of electric mixer until combined. Add orange juice and egg yolks; beat 1 minute. Gently fold in egg white mixture until combined. Fold in orange peel. Divide batter evenly between pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings.
Orange Fluff Frosting: Finely shred 2 tablespoons orange peel; set aside. In small saucepan stir together 1/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/2 cup orange juice. Cook over medium low heat, stirring frequently, until mixture thickens; cook and stir 2 minutes more. Remove from heat; stir in the reserved orange peel. Cover; chill 1 hour. Beat 2 cups whipping cream to stiff peaks; fold into chilled mixture
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/3 cup cooking oil
2 egg yolks
Orange Fluff Frosting (see recipe below)
Directions
1. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt, and remaining 1 cup sugar.
2. Add milk and oil. Beat on low speed of electric mixer until combined. Add orange juice and egg yolks; beat 1 minute. Gently fold in egg white mixture until combined. Fold in orange peel. Divide batter evenly between pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings.
Orange Fluff Frosting: Finely shred 2 tablespoons orange peel; set aside. In small saucepan stir together 1/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/2 cup orange juice. Cook over medium low heat, stirring frequently, until mixture thickens; cook and stir 2 minutes more. Remove from heat; stir in the reserved orange peel. Cover; chill 1 hour. Beat 2 cups whipping cream to stiff peaks; fold into chilled mixture
Recipe Link: http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R050907&catref=rcbhg1
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