|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Finely grated orange rind||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Confectioners sugar||4 Cup (64 tbs)|
|Hot milk||2 Tablespoon|
|Lemon||1 (Use Grated Rind And Strained Juice)|
|Orange||1⁄2 (Use Grated Rind And Strained Juice)|
Preheat oven to 350°.
Sift together flour, baking powder, and salt in small bowl.
In large bowl, add sugar to softened butter, creaming until thoroughly blended.
Beat in egg yolks and add orange rind; continue beating until mixture is light.
Add half of flour mixture and half of milk to butter mixture, beating constantly at low speed.
Continue beating while adding the remaining flour and milk.
Lightly grease and flour cake pans.
Pour batter into pans and bake 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool on rack before removing cakes from pans.
To make frosting, place softened butter in container of food processor.
Add confectioners' sugar and process until thoroughly blended, adding hot milk a little at a time.
Add grated rind and juice of lemon and orange; continue processing 2 minutes more.
To frost the cake: In general, cakes tend to rise more in the center than at the sides.
Trim the layer you plan to use on the bottom so that it is perfectly flat before spreading it with about a third of the frosting.
Place the second layer on top, then spread the remaining frosting over the top and sides.