Make the cake and the filling up to two days in advance. Keep the filling refrigerated, and the cake
well wrapped at room temperature. Freeze cake if storing for more than two days. Fill the thawed
cake the day of your party, and finish with the frosting, coconut, and orange-peel curls.
Serving: Serves: 20 Cook Time: 1 1/2 hours plus cooling Total Time: About 2 hours 45 minutes
Orange Filling (Below) 2 1/2 cups cake flour (not self-rising) 1 1/2 teaspoons baking powder 1
teaspoon baking soda
1/4 teaspoon salt 1 1/2 cups sugar
2/4 cup margarine or butter (1 1/2 sticks), softened 2 teaspoons vanilla extract 3 large eggs 1
cup buttermilk (See Note) Fluffy White Frosting (Below) 1 cup flaked coconut Orange-peel curls
for garnish
Prepare Orange Filling. Refrigerate until cold, about 2 hours. Meanwhile, preheat oven to 350
degrees F. Grease and flour 13" by 9" metal baking pan. In medium bowl, combine flour, baking
powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar and margarine or
butter just until blended. Increase speed to high; beat until light and fluffy, 5 minutes,
scraping bowl often with rubber spatula. Reduce speed to low; add vanilla extract and eggs, one at
a time, until blended. Alternately add flour mixture and buttermilk, ending with flour, until
batter is well mixed, occasionally scraping bowl. Spread batter in pan. Bake 35 to 40 minutes
until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes.
With spatula, loosen cake from edges of pan. Invert cake onto wire rack to cool completely.
Prepare Fluffy White Frosting.
To assemble cake, use a serrated knife to cut cake horizontally in half. To remove top cake layer,
carefully place cookie sheet in between cut layers and lift off top layer. With metal spatula,
spread cooled Orange Filling on bottom layer. Carefully transfer top layer of cake onto bottom layer
by gently sliding cake onto filling. Frost top and sides of cake with Fluffy White Frosting.
Sprinkle with coconut. Garnish with orange-peel curls.
Note: Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then
add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.
ORANGE FILLING
4 large oranges, grate 1 tablespoon peel and squeeze 1 1/3 cups juice. 1 lemon, squeeze 1 tablespoon
juice. 1 cup sugar 3 tablespoons cornstarch
1/2 cup margarine or butter (1 stick) 6 large egg yolks
In heavy 3-quart saucepan, mix orange peel, orange juice, lemon juice, sugar, and cornstarch until
blended. Add margarine or butter and cook over medium heat until mixture boils; boil 1 minute. In
small bowl, beat egg yolks slightly. Into yolks, beat a small amount of orange mixture; pour egg
mixture back into orange mixture in saucepan. Reduce heat to low; cook, stirring constantly, until
mixture is very thick, about 3 minutes. Pour filling into medium bowl; cover surface with plastic
wrap to prevent skin from forming. Refrigerate until well chilled.
FLUFFY WHITE FROSTING
2 large egg whites 1 cup sugar
2/4 cup water 2 teaspoons lemon juice 1 teaspoon light corn syrup
3/4 teaspoon cream of tartar
In top of double boiler, over simmering water, with handheld mixer at high speed, beat egg whites,
sugar, water, lemon juice, light corn syrup, and cream of tartar until soft peaks form, about 7 to
10 minutes. Remove double-boiler top from double-boiler bottom; continue beating at high speed until
stiff peaks form, about 7 to 10 minutes.
Each serving: About 355 calories, 4 g protein, 52 g carbohydrate, 15 g total fat (4 g saturated), 96
mg cholesterol, 300 mg sodium.
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