This moist, light and airy dessert uses orange juice and zest to give refreshing citrus taste to both the cake and the creamy frosting.
cost per recipe: $4.04
The price is determined by the national average.
cups cake flour
tablespoon baking powder
teaspoons grated orange zest
cup plus 1/3 cup orange juice
cup Crisco® vegetable oil
cups confectioners' sugar
cup (1/4 stick) Crisco® butter-flavor all-vegetable vegetable shortening
Heat the oven to 350ºF. Grease and flour 2 (8-inch) round cake pans.
Stir the flour, 1 cup granulated sugar, baking powder and salt in a large bowl. Add 1 teaspoon orange zest, 1/2 cup orange juice, milk, oil and egg yolks. Beat with an electric mixer on medium speed until the mixture is smooth.
Beat the egg whites and the remaining granulated sugar in a medium bowl with an electric mixer on high speed until the mixture is thick and glossy but not stiff. Fold the egg white mixture into the egg yolk mixture. Pour the batter into the pans.
Bake for 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let the cakes cool in the pans for 20 minutes. Remove the cakes from the pans to wire racks and let cool completely.
Stir the confectioners’ sugar, shortening and remaining orange zest in a medium bowl. Gradually beat in the orange juice with an electric mixer on high speed until the frosting is the desired consistency. Fill and frost the cake.