Orange Golden Layer Cake

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 8 egg yolks
• 1/3 cup orange juice
• 1 orange, zest of, grated
• 2 3/4 cups cake flour
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1 lemon, zest of, grated
• 1 orange, zest of, grated
• 1/4 cup orange juice
• 1/4 cup butter
• 1 egg yolk
• 2 teaspoons lemon juice
• 1 dash salt
• 3 1/2 cups confectioners' sugar (1 lb)

Recipe

• 1 make cake: line bottoms of two 9-inch round layer cake pans with waxed paper.
• 2 with a mixer, cream together 3/4 cup butter and 1 1/4 cup sugar until fluffy.
• 3 add egg yolks, one at a time, beating after each.
• 4 beat in orange juice and zest.
• 5 combine flour, baking powder and salt and add to batter alternately with milk; beat until smooth.
• 6 pour into the layer pans and bake at 375f approximately 20 minutes until a toothpick inserted in cake comes out clean.
• 7 cool on racks.
• 8 make frosting: combine grated zests with 1/4 cup orange juice and let stand for 10 minutes.
• 9 cream 1/4 cup butter until light; beat in yolk, lemon juice and salt.
• 10 gradually beat in confectioners sugar.
• 11 frost tops and sides of cooled cake layers with frosting and stack one on top of the other.
• 12 note: if you want to freeze the cake for later, freeze it unfrosted. to serve, thaw then frost it.
• 13 note: although the risk is small (only 1 in 30,000 egg yolks in this country contains salmonella), pregnant women are advised not to eat raw egg yolk. therefore, if there is a chance that the cake will be eaten by a pregnant woman, omit the yolk from the frosting.