Princeton Orange Cake

You can’t go wrong with this orange-flavored cake with a delicate texture, make this Princeton Orange Cake for a delicious treat!

1 large orange

1/2 cup butter

1 cup sugar

4 eggs, separated

1/2 cup orange juice

1 1/2 cups cake flour

1/2 cup cornstarch

1/2 tsp. salt

4 tsp. baking powder

Preheat oven to 350 degrees. Butter and lightly flour two 9 inch round cake pans. Grate the rind of the orange, cream butter and slowly add sugar, beating until light and fluffy. Add egg yolks, orange juice and orange rind. Beat well. Mix the flour, cornstarch, salt and baking powder, stir into butter mixture and blend until smooth. Beat egg whites in a separate bowl until stiff but not dry. Gently stir a third of the egg whites into mixture and them fold in the remaining whites. Spread batter in the prepared pans and bake 30-40 minutes or until a toothpick inserted near center comes out clean. Cool in the pans for 5 minutes before turning out onto wire racks to cool completely. Frost with White Mountain Cream and sprinkle with 1/2 cup grated coconut if desired.

White Mountain Cream:

1 cup sugar

1/3 cup water

1/8 tsp. cream of tartar

1/8 tsp. salt

2 egg whites

1 tsp. vanilla

Mix the sugar, water, cream of tartar and salt in a heavy saucepan. Boil without stirring until the mixture reaches 240 degrees on a candy thermometer. Beat the egg whites until stiff, then pour into the 240 degree syrup, in a slow, thin stream, beating constantly until thick enough to spread. Stir in vanilla. This recipe makes enough to fill and frost an 8 or 9 inch two-layer cake.




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