Brazilian Orange Cake
|Butter||2⁄3 Cup (10.67 tbs)|
|Sugar||2 Cup (32 tbs)|
|Oranges||2 , grated rind|
|Egg yolks||3 , well beaten|
|Oranges||2 , juiced and water added to make i cup|
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Egg whites||3 , stiffly beaten|
|Orange frosting||1 Cup (16 tbs) (Boiled)|
Cream butter, add sugar, and beat until fluffy.
Add rind and beat in egg yolks, one at a time.
Add orange juice and water alternately with mixed and sifted dry ingredients.
Fold in egg whites.
Spoon into 2 greased paper-lined 9-inch layer-cake pans.
Bake in preheated moderate oven (375°F.) for 25 minutes.
Turn out on racks and cool.
Spread Frosting between the layers and on top and sides of cake.