Orange Cake

8
Servings
35m
Prep Time
30m
Cook Time
1h 5m
Ready In


""

Original recipe yields 8 servings
OK
  • FOR FILLING
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (191.3 g)
  • Calories 486.6
  • Total Fat - 18.7 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 78.7 mg
  • Sodium - 472.6 mg
  • Total Carbohydrate - 70.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 44 g
  • Protein - 7.5 g
  • Calcium - 201.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 350 degrees.

Step 2

Grease and flour 2 round layer pans, 8 or 9 inches.

Step 3

Beat egg whites until foamy. Add 1/2 cup sugar 1 tablespoon at a time, and beat until very stiff and glossy. Set aside.

Step 4

Juice and zest orange .

Step 5

Add just enough milk to the orange juice to make 1 cup.

Step 6

Combine remaining sugar with flour, baking powder, and salt. Add oil, half orange juice mixture and the orange zest. Mix well. Add remaining orange juice/milk and egg yolks, mixing till smooth.

Step 7

Fold in egg whites.

Step 8

Pour into pans and bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool.

TO MAKE THE FILLING


Step 9

Zest and juice orange, add enough water to orange juice to make 1 cup.

Step 10

Add mix to a saucepan and add zest and juice.

Step 11

Cook till thickened, remove from heat and cool.

Step 12

Beat whipping cream till stiff and fold into pudding.

Step 13

Topping: whip whipping cream till stiff.

Step 14

To assemble cake, level cakes and split each in two, making 4 layers.

Step 15

Fill each layer with pudding mix and frost sides and top with whipped cream.

Tips & Variations


No special items needed.

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