1 1/2 c Cake flour
1/2 c Cornstarch
1/2 ts Salt
1 tb Baking powder
1/2 c Butter — softened
1 1/2 c Sugar
1/2 c Egg whites (about 4)
1/4 c Egg yolks (about 4)
1/2 c Fresh squeezed orange juice
2 tb Grated orange zest
-ORANGE GLAZE-
1 1/2 c Powdered sugar
3 tb Orange juice
3/4 ts Orange zest
Preheat the oven to 350~. Grease and flour 2 (8″) round cake pans or
a 9x 13″ pan. Combine the flour, cornstarch, salt and baking powder,
and sift them twice. Put the butter in a large mixing bowl, and beat
until it is s mooth and creamy. Gradually add 1 cup of the sugar, and
beat until the mi xture is well blended. In a separate mixing bowl,
beat the egg whites un til they begin to foam. Then gradually addd
the remaining 1/2 cup sugar, and continue beating until the whites
are stiff, but moist; set aside. In a separate mixing bowl, beat the
egg yolks to break them up, then add th e orange juice and orange
zest, and continue to beat until the mixture is pale and thick. Add
the egg yolks to the butter/sugar mixture, and mix g ently until
blended…it will look slightly curdled. Sift the fl our mixture
over, and fold in. Scoop up the beaten egg whites, drop them on top
of the batter, and gently fold them in until there are no streaks of
unblended white. Pour into prepared pan or pans, and smooth the top
wi th a rubber spatula. Bake for 20-30 minutes, or until pick
inserted in th e center comes out clean. Remove from oven, and let
cool for about 5 min utes before turning the layers out. The 9×13″
cake should be left in the pan to cool slightly before adding the
Glaze.
ORANGE GLAZE: Mix powdered sugar with orange juice and grated orange
zest until smooth. Drizzle over warm cake. – – – – – – – – – – – – –
– – – – –
Yields
24 Servings