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ORANGE VELVET CAKE

Source of Recipe

unknown


Recipe Introduction

Well, you knew about Red Velvet Cake, I've posted Blue Velvet Cake. Now, it's time for Orange Velvet Cake!

List of Ingredients

CAKE:
1½ cups cake flour
½ cup cornstarch
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1½ cups sugar
4 eggs, separated
½ teaspoon orange extract
Grated rind of 1 orange
½ cup orange juice
Orange Glaze (below)
Orange Buttercream (below)

ORANGE GLAZE
½ cup orange juice
2 tablespoons sugar
Grated rind of 1 orange
1 tablespoon butter

ORANGE BUTTER CREAM
½ cup butter, softened
1 egg yolk
Grated rind of ½ orange
4 to 4½ cups confectioners' sugar
5 to 6 tablespoons orange juice


Recipe

Cake:
Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray. In a medium bowl, combine flour, cornstarch, baking powder, and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in orange extract and rind. Add flour mixture alternately with orange juice, beating well after each addition. In a medium bowl, beat egg whites until stiff peaks form. Stir 1 cup egg whites into the batter. Gently fold remaining egg whites into the batter. Gently divide batter into prepared cake pans. Bake 30 to 35 minutes or until a tester inserted in the center comes out clean and the top is golden brown and springy to the touch. Cool in pans on a wire rack. With a toothpick, prick holes over the cake. Brush warm Orange Glaze over the cake until glaze is used up. Invert one layer onto a serving plate; spread with about one-third of the Orange Buttercream. Top with remaining layer and frost with remaining Orange Buttercream. Yield: 10 servings.

Orange Glaze:
In a small saucepan, combine all ingredients; bring to a boil, stirring constantly.

Orange Buttercream:
In a medium bowl, beat butter until light and fluffy. Add egg yolk and orange rind; beat until well blended. Beat in ¼ cup confectioners' sugar until smooth. Add orange juice and confectioners' sugar alternately beating until smooth after each addition.