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.
Calories 736 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 11.5 g57.6%
Trans Fat 0 g
Cholesterol 109.7 mg36.6%
Sodium 371.1 mg15.5%
Total Carbohydrates 125 g41.8%
Dietary Fiber 2.7 g10.8%
Sugars 84.3 g
Protein 7 g13.3%
Vitamin A 14.6% Vitamin C 59.6%
Calcium 19.3% Iron 22%
*Based on a 2000 Calorie diet