CAKE BATTER:
2¼ cups cake flour
1¾ cups sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup vegetable oil
7 large egg yolks
¾ cup orange juice
2 teaspoons grated orange peel
2½ teaspoons orange extract
1 teaspoon vanilla extract
10 large egg whites
1 teaspoon cream of tartar
ICING:
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
1 cup (2 sticks) butter, softened
8 cups confectioners’ sugar
2 tablespoons orange juice
1 tablespoon orange extract
Preheat the oven to 325 degrees. Grease three 9-inch cake pans and line with waxed paper.
For the cake, in a large bowl combine the cake flour, sugar, baking powder, and salt. Using an electric mixer, blend at low speed for 1 minute. Make a well in the dry ingredients, and add the oil, egg yolks, orange juice, orange peel, and extracts. Beat until smooth.
In another large mixing bowl combine the egg whites and cream of tartar. Beat until soft peaks form. Carefully fold the egg whites into the flour mixture. Pour the batter evenly into the prepared pans. Bake 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans 10 minutes. Remove the cake from the pans and continue to cool on wire racks.
For the icing, in a large bowl combine the cream cheese, milk, butter, confectioners’ sugar, orange juice, and orange extract. Beat until smooth and creamy. Spread the icing between the layers, on top, and on the side of the cake.
Makes 10 to 12 servings
Linda Pennington, Queen Bunny
Sassy Hattitudes,
Loganville, Georgia