Orange Layer Cake
|Soft shortening||2⁄3 Cup (10.67 tbs)|
|Fruit sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
Beat the soft shortening and sugar together until fluffy, then beat in the egg yolks.
Measure and sift dry ingredients together, then add alternately with the milk.
Stir in lemon rind and almond extract, then fold in stiffly beaten egg whites.
Spread in three greased 8-inch layer-cake pans and bake at 350F for 25 minutes.
Cool and fill with Orange Filling.
Frost with White Mountain Icing and sprinkle with orange-tinted coconut.
Garnish base with thin half-slices of unpeeled orange.
ORANGE FILLING: Mix 3 tablespoons cornstarch, 1/2 cup white sugar, 1 1/2 cups orange juice together in a small saucepan.
Cook until thick and clear, then add 2 egg yolks slightly beaten with 1 tablespoon lemon juice.
Cook 3 minutes and stir in 1 tablespoon butter and 2 teaspoons grated orange rind.
Cool before spreading.
White mountain icing: Mix 1 1/2 cups white sugar, 1/2 cup water, 1 tablespoon corn syrup in a saucepan and boil until sugar spins a thread, or to 242F.
Beat 2 egg whites and 1/4 teaspoon salt together until stiff moist peaks form, then beat in the syrup gradually and continue to beat until frosting holds its shape.
Add 1 teaspoon vanilla.