Orange Blossom Cake
|Sifted cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Grated orange peel||2 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , well beaten|
|Egg yolks||2 , well beaten|
|Orange juice||1 Cup (16 tbs)|
Sift the flour, baking powder, and salt together.
Cream the butter with orange and lemon peels.
Add the sugar gradually, beating well.
Add beaten eggs in thirds, beating well after each addition.
Beating until smooth after each addition, alter nately add dry ingredients in fourths and orange juice in thirds to creamed mixture.
Turn batter into 2 prepared 9-inch layer cake pans and spread evenly to edges.
Bake at 350Â°F 25 to 30 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Fill and frost layers with an orange butter cream frosting.