Kegan and I made this for dessert over the weekend. It is delicious. If you like oranges, this is the cake for you. This recipe is from the Moosewood Restaurant Book of Desserts Cookbook.
Frosted Orange Layer Cake
2 2/3 cups unbleached white flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter at room temp
2 cups sugar
4 eggs, separated
2 teaspoon vanilla extract
1 teaspoon pure orange extract or 1 tablespoon OJ concentrate
1 tbsp grated orange peel
1 cup orange juice
1/2 cup butter at room temp.
3 cups confectioners’ sugar
3 to 4 tablespoons OJ
1 tablespoon grated orange peel
Preheat the oven to 350 degrees. lightly oil the cake pans and dust them with flour.
Sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until smooth and light. Add the egg yolks one at a time, beating well after each addition. Add the vanilla, orange extract or juice concentrate, and grated orange peel and beat well. Beat in the flour and orange juice alternately in thirds. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter.
Spoon the batter evenly into the prepared pans and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the top springs back when touched. Cool the cake in the pans on a rack for 5 to 10 minutes. Run a knife around the outer edges of the cakes and invert them onto a rack to cool completely.
To prepare the frosting, beat the butter until light. Add the confectioner’s sugar 1/2 cup at a time, beating well after each addition. Add the orange juice and grated orange peel and beat well. Iff the frosting is too stiff, beat in more orange juice. If it’s too soft or if it curdles, beat in more sugar.
Frost the cake when it is completely cool.