Orange Cream Cake
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Orange cream frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
In bowl sift cake flour, sugar, baking powder, and salt; add peel, juice, and shortening.
Beat 2 minutes at medium speed of electric mixer.
Add eggs, almond extract, and 1/3 cup water; beat 2 minutes more.
Pour into greased and floured 13x9x2-inch baking pan.
Bake at 350° for 40 to 45 minutes.
Cool in pan.
Frost with Orange Cream Frosting.
Orange Cream Frosting: Combine 3 cups sifted powdered sugar, 16 cup shortening, 1/2 teaspoon shredded orange peel, 14 cup hot orange juice, 1 teaspoon lemon juice, and dash salt.
If desired, add a few drops yellow food coloring.
Beat at high speed of electric mixer till smooth.
Add more powdered sugar, if needed, to make of spreading consistency.