September 06, 2017
- FOR FILLING
- FOR TOPPING
- 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
Heat oven to 350 degrees.
Grease and flour 2 round layer pans, 8 or 9 inches.
Beat egg whites until foamy. Add 1/2 cup sugar 1 tablespoon at a time, and beat until very stiff and glossy. Set aside.
Juice and zest orange .
Add just enough milk to the orange juice to make 1 cup.
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.
Fold in egg whites.
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
Zest and juice orange, add enough water to orange juice to make 1 cup.
Add mix to a saucepan and add zest and juice.
Cook till thickened, remove from heat and cool.
Beat whipping cream till stiff and fold into pudding.
Topping: whip whipping cream till stiff.
To assemble cake, level cakes and split each in two, making 4 layers.
Fill each layer with pudding mix and frost sides and top with whipped cream.
Tips & Variations
No special items needed.