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- 3 oranges
- 2 egg whites
- 1 1/2 cups sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/3 cup cooking oil
- 2 egg yolks
- Orange Fluff Frosting (see recipe below)
1. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt, and remaining 1 cup sugar.
2. Add milk and oil. Beat on low speed of electric mixer until combined. Add orange juice and egg yolks; beat 1 minute. Gently fold in egg white mixture until combined. Fold in orange peel. Divide batter evenly between pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings.
- 1/3 cup sugar
- 4 teaspoons cornstarch
- 2 tablespoons finely shredded orange peel (set aside)
- 1/2 cup orange juice
- 2 cups whipping cream
1. In a small saucepan stir together sugar and cornstarch. Stir in orange juice. Cook and stir over medium-low heat until mixture is thickened. Cook and stir for 2 minutes more. Remove from heat; stir in orange peel. Cover and chill for 1 hour. In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold in orange juice mixture.
- Servings Per Recipe 12,
- cal. (kcal) 417,
- Fat, total (g) 22,
- chol. (mg) 91,
- sat. fat (g) 11,
- carb. (g) 51,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 31,
- pro. (g) 5,
- vit. A (IU) 680,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 292,
- Potassium (mg) 133,
- calcium (mg) 91,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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