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Fresh Orange Cake Recipe
|Soft shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Orange cream icing||450 Gram|
Serving size: Complete recipe
Calories 5283 Calories from Fat 1625
% Daily Value*
Total Fat 188 g288.5%
Saturated Fat 45.2 g226%
Trans Fat 39.4 g
Cholesterol 0 mg
Sodium 4075.4 mg169.8%
Total Carbohydrates 869 g289.6%
Dietary Fiber 54.1 g216.4%
Sugars 552 g
Protein 58 g116.3%
Vitamin A 34.4% Vitamin C 586%
Calcium 131.8% Iron 11.5%
*Based on a 2000 Calorie diet
Grease and flour two 8-inch round layer cake pans.
Grate the rind from 2 of the oranges.
Peel 3 of the oranges, removing all the white next to the pulp.
Discard the peelings.
Section these oranges, discarding membrane and seeds.
Cut the sections into very tiny pieces.
Squeeze the remaining orange and add the juice to the cut-up oranges.
Measure out 1 1/4 cups of this mixture.
Add 1/2 cup sugar and stir well until sugar is dissolved.
Take out 1/4 cup of mixture and set aside for icing.
Cream shortening well.
Add 1 cup sugar gradually and cream well after each addition.
Sift flour, baking powder, soda and salt together and add to creamed mixture alternately with the orange-sugar mixture.
Stir in 1 tbsp. grated orange rind.
Beat egg whites until stiff but not dry.
Pour into prepared pans and bake about 25 minutes or until tops spring back when touched lightly in the centre.
Turn out on racks and cool.
Fill and ice with orange cream icing.
Sprinkle top with remaining grated orange rind.