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butter margarine sugar flour baking powder salt milk vanilla extract orange flavoring egg whites orange marmalade sugar cream of tartar salt egg whites cold water orange flavoring vanilla extract
Viewed: 47 - Published at: 3 years agoIngredients
- 1 cup butter
- hard margarine, softened at room temperature
- 2 cups sugar, sifted
- 3-1/3 cup all purpose flour, sifted
- 1-1/3 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1 tsp. vanilla extract
- 1/2 tsp. orange flavoring
- 6 egg whites, beaten until stiff
- 1 cup orange marmalade
- 3/4 cup sugar
- 1/2 tsp. cream of tartar
- 1/8 tsp. salt (or slightly less)
- 2 egg whites
- 1/4 cup cold water
- 1 tsp. orange flavoring
- 1/2 tsp. vanilla extract
Method
- FOR THE CAKE: Preheat oven to 375 F. Thoroughly grease three 9-inch layer cake pans.
- Set aside.
- Note: I like to place parchment paper on the bottom of pan and grease it again.
- In a large bowl, cream butter or margarine until light, add sugar, and cream the two together until smooth.
- Sift flour a second time with baking powder and salt.
- To the creamed butter and sugar, add flour mixture alternately with milk.
- Add vanilla and orange flavoring.
- Finally, fold in the stiffly beaten egg whites.
- Divide equally between prepared pans.
- Bake until batter is well risen and lightly browned and the layers feel firm to the touch, about 20 to 25 minutes.
- Set on a wire rack to cool for about 5 minutes, then carefully loosen edges with a spatula and turn layers out onto the wire rack; cool for at least 20 minutes before turning upright.
- When layers are thoroughly cool, assemble the cake: Put the bottom layer, top side up, on a serving plate and spread lightly with orange marmalade; put the second layer upside down on top of the first and spread it with marmalade; then put the third layer on the cake top side up.
- Spread generously with fluffy Orange Frosting; top and sides.
- Using the back of a teaspoon, swirl frosting into a high low pattern.
- If you wish, decorate with sugar rosebuds or with tiny yellow or golden buds from the rose garden, freshly picked, rinsed, and air-dried.
- FOR FLUFFY ORANGE FROSTING: Set out a large saucepan and fill with about 3 inches of water.
- heat until water begins to simmer.
- Turn heat off.
- Then in a 2 quart, straight sided heat proof bowl, combine the sugar, cream of tartar, salt, egg whites, and cold water.
- Reheat water in pan until it is again simmering, but not boiling.
- Set bowl in hot water.
- Beat with rotary beater until frosting stands in peaks, about 5 to 7 minutes.
- Remove from water, add orange flavoring and vanilla, and beat a few minutes longer to blend and to firm up the frosting.
- The Lazy Days of Summer Cookbook
