Orange Sunshine Cake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 3 cups unsifted flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 18 tablespoons unsalted butter or 18 tablespoons margarine, at room temperature,divided
• 2 1/3 cups sugar, divided
• 5 large eggs
• 1 cup orange juice, divided
• 2 teaspoons orange zest
• 1/3 cup sugar, plus
• 2 tablespoons sugar, divided
• 1 1/2 teaspoons unflavored gelatin
• 1/4 cup orange juice
• 1/2 cup unsalted butter or 1/2 cup margarine
• 2 large eggs, separated
• 2 egg whites
• 2/3 cup sugar
• 3 1/2 tablespoons light corn syrup
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• slivered orange rind (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
• 3 in a medium bowl, mix flour, baking powder and salt.
• 4 in the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
• 5 add eggs, one at a time, beating well after each addition.
• 6 beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
• 7 beat in orange peel.
• 8 pour batter evenly into prepared pans.
• 9 bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
• 10 remove pans from oven and loosen cakes around edges with a small metal spatula.
• 11 turn cakes out onto wire racks; peel off and discard wax paper.
• 12 turn cakes, right-side up, and prick all over with a wooden pick.
• 13 in a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
• 14 cook, stirring until sugar dissolves.
• 15 spoon slowly over warm cakes, letting syrup soak in.
• 16 let cakes cook completely.
• 17 to make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
• 18 add orange juice.
• 19 stir over low heat until gelatin dissolves.
• 20 add butter, stir until butter melts.
• 21 in a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
• 22 cook over low heat 3 to 5 minutes, stirring until thickened.
• 23 cool to room temperature.
• 24 beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
• 25 refrigerate until very thick but still spreadable, about 10 minutes.
• 26 do not chill too long or mixture will set.
• 27 use to fill orange sunshine cake.
• 28 to make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
• 29 beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
• 30 remove from heat; beat in vanilla.
• 31 use to frost orange sunshine cake.
• 32 to assemble the cake: place one cake layer on cake plate, spread with half the orange filling.
• 33 top with second cake layer, spread with frosting.
• 34 top with remaining cake layer and spread with remaining orange filling.
• 35 frost sides of cake with remaining frosting.
• 36 garnish with slivered orange peel, if desired.