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Orange Cake Recipe

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This recipe for Orange Cake is from The Heyboer Family Heritage Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 1/2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks
1 T. grated orange rind
3/4 c. orange juice
8 egg whites at room temperature
1/2 tsp. cream of tartar
Filling:
1 c. sugar
1/2 c. cornstarch
1 tsp. salt
3 c. orange juice
1/4 c. lime juice
6 egg yolks
1 T. grated orange rind
Meringue:
6 egg whites at room temperature
1 tsp. cream of tartar
3/4 c. sugar
Directions:
Directions:
Cake:
Sift flour, sugar, baking powder, and salt into bowl. Make a well or depression in center and add oil, egg yolks, rind, and juice. Beat until smooth. Pour into 3 greased and floured 9 inch cake pans. Bake at 350º until done.
Filling:
Mix together sugar, cornstarch, and salt in a saucepan. Stir in orange and lime juices. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks slightly, add small amount of hot mixture slowly to the egg yolks, stirring rapidly. Stir the egg mixture into the hot sauce in the pan. Cook, stirring constantly over very low heat for 2 minutes longer. Remove from heat. Add rind and chill. Place bottom layer of cake of heatproof platter or baking sheet and spread with 1/3 of filling. Repeat with remaining layers and filling, ending with the top of cake.
Meringue:
In large bowl beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until very stiff. Spread over sides and top of cake. Bake in 400º oven for 5 minutes or until lightly browned. Serve within 4-5 hours. Garnish, if desired, with halved orange slices and mint sprigs.
Number Of Servings:
Number Of Servings:
12-16 people

 

 

 

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