Based on recipe from the Junior League of New Orleans
Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
2 hr 25 min
Active:
1 hr 45 min
Level:
None

Ingredients

For the Cake:
For the Icing:

Directions

For the Cake:

Preheat oven to 325 degrees.

In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until each addition is completely dissolved. Do not scrape sides of bowl at any time.

Whites should stand in stiff peaks. Set aside.

In a large bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Continue beating, gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to low speed; add flour, 1/4 cup orange juice, baking powder and salt until well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mixture into the yolk mixture until just blended.

Line 2, 9 inch round cake pans with waxed paper; do not grease. Pour batter into pans and bake for 40 minutes or until cake springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks. With fork, prick holes in cake layers.

In a small saucepan over medium heat, boil 1/3 cup water, and the remaining 1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice. Drizzle evenly over layers and let stand for 30 minutes.

For the Icing:

In a small bowl, with mixer at medium speed, beat cream and powdered sugar until soft peaks form. Fold in orange peel.

Place one layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or candied orange peel and fresh mint sprigs. Refrigerate.

For best results in whipping cream, chill the bowl and the beaters beforehand.

For a variation on the orange cake, spread a thinlayer of marmalade between the layers.

Dr. White also calls this cake "waxed paper" cake and warns not to forget to remove the waxed paper before icing, as he once did.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Parmesan Sour Cream Dip

Recipe courtesy of The Neelys

Cream Cheese Flan

Recipe courtesy of Jo Gonzalez-Hastings

Fruit Salad with Orange-Vanilla Syrup

Recipe courtesy of Ree Drummond

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Fresh Peach Cake

Recipe courtesy of Ina Garten

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.