
Heat oven to 325°F. Coat two 8-in. round cake pans with nonstick spray. Line bottoms with wax paper; grease paper.
Process orange peel and sugar in a food processor until peel is chopped.
Beat butter, baking powder and salt in a large bowl with mixer on high speed until smooth. Gradually add orange sugar; beat until pale and creamy. Beat in egg whites 1 at a time. Beat, scraping down sides of bowl twice, until mixture is fluffy.
On low speed add flour in 3 additions alternating with juice mixture in 2 additions, beating until blended after each. Divide batter between prepared pans; smooth tops.
Bake 30 minutes or until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes before inverting on rack to cool completely.
Meanwhile prepare orange slices: Bring sugar and water to a boil in a wide skillet. Add slices, reduce heat and simmer, moving slices so they cook evenly, 35 minutes or until translucent. Cool in the syrup.
Frosting: Beat ingredients in a large bowl with mixer on low speed until blended. Beat on medium-high 1 to 2 minutes until fluffy. If needed, refrigerate frosting briefly until firm enough to spread.
Place 1 cake layer flat side up on serving plate. Spread top evenly with 1⁄2 cup frosting. Remove all but 7 orange slices from liquid; place on double layer of paper towels to drain. Arrange slices, overlapping, in circles on frosting; spread with 1⁄2 cup frosting. Top with remaining cake layer, flat side up. Spread top and sides of cake with a thin layer frosting to set any crumbs; refrigerate 20 minutes.
Cut 3 reserved orange slices in half, remaining 4 slices in quarters. Swirl rest of frosting over cake. Arrange half slices on middle; press quarter slices around side. Refrigerate at least 1 hour before serving.
Planning Tip: Can be prepared through Step 7 up to 2 days ahead. Wrap and refrigerate cake layers; refrigerate frosting and orange slices airtight. Assemble and decorate cake up to 1 day ahead. Refrigerate covered.
Calories 599 Fat 26g Saturated fat 17g Cholesterol 62mg
Sodium 434mg Carbohydrate 89g Fiber 2g
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | badun21
12/27/08 12:04 PM | great cake =)This recipe is great i just made it. |
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Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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