2 1/4 cups sifted cake flour
Pre-heat the oven to 350oF. Grease the bottom of two 9 inch cake pans and line with parchment paper. Lighly grease and flour the sides of the pans. Sift together the flour, baking soda and salt. Add orange rind and set aside. Cream the butter, shortening and sugar until light and fluffy. Alternate adding the dry ingredients and the orange juice and mix well on low speed after each addition. Break eggs in a measuring cup and pour off extra egg white if they measure more than 2/3 cup. Add the 3 eggs one yolk at a time, mixing well. Pour equal amounts of batter into each cake pan. Tap the pans to remove any air bubbles. Bake for 25 to 30 minutes, or until a tooth pick inserted in the middle comes out clean. Do not peak in the oven until cake is nearly done, or it will not rise. Cool on racks for 10 minutes before removing from pans. Run a knife or flat spatula along the edge of the pans to ease removal. Continue cooling on the racks.
3 cups sifted confectioners' sugar
Blend together the sugar and shortening. Add in the orange juice and rind until smooth.
1 cup sugar
Mix ingredients in a saucepan and bring to a boil for 1 minute. Chill well before using.
For richer flavor substitute 4 egg yolks for the cornstarch and add after the mixture has boiled for a minute.
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