Bride's Orange Blossom Cake
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Ingredients
| 1 cup | butter or | | 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 |
Fluffy Orange Frosting
| 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 |
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Instructions
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
Author's Comments
This old fashioned three layer cake is all decked out in Fluffy Orange Frosting.
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