Sunday, March 22, 2009

Spectacular Orange Cake

I was in the mood to bake. I didn't want chocolate (SHOCK!! I'm a choco-holic!) And I wanted to bake from mixes. So I donned my apron and went through recipes I had saved and had been meaning to try and came upon a recipe called Spectacular Orange Cake.

Spectacular Orange 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

Orange Filling (recipe follows)
Orange Buttercream Frosting (recipe follows)
Preheat oven to 350*F (175*C). Grease and flour two 8-inch round cake pans; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.
Combine water and orange juice in a glass measure; set aside.
In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add 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.
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.
When completely cool, spread with Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.
Makes 10 to 12 servings.

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 large egg yolks
2 tablespoons butter
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.

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
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.

I found the cake to be more of a pound cake in texture/weight, probably due to the juices. I should have decorated the top of the cake with orange slices/swirls and such but we were too eager to cut a slice and enjoy it with a cup of tea. Yummmmmmmmm.....

I hope you'll enjoy it.


  1. Oh MY Jennifer! If I lived in your neihborhood I would be knocking on the door right now! :) This is MY kind of dessert..YUMMY!!! I'm going to print the recipe just in case I get the desire to bake from scratch someday! Thanks for sharing and ENJOY the cake!

  2. Wow - that cake looks incredibly yummy Jennifer! Enjoy :)
    Hugs, Danielle

  3. wish I had a piece of this for breakfast this morning!

  4. My mouth is watering.............

  5. YUMMMYYYY that cake looks so good wonder if I could make one of those sugar free???

  6. Did you overdose on the cake???
    I'm seeing you as an overstuffed House Mouse languishing on a melting snowbank about now! Or maybe that will be me after dinner Saturday night with Cousin Shelly and her scratch chocolate cake. Happy Weekend!

  7. i don't know how i found your blog..but so glad I did...and made your cake...delish!!

  8. Sounds really yummy! Thanks for the recipe.


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