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Orange Sunshine Cake
Serves 1 - 8 :-)

Qty Size Ingredient
400 gr Cake Flour
3 tsp Baking Powder
½ tsp Kosher Salt
16 tbls Unsalted Butter (room temp)
2 cups White Sugar
5 lg Eggs
¾ cup Orange Juice *
1 lg Navel Orange (zest of)
½ cup White Sugar
½ cup Orange Juice *
4 tbls Unsalted Butter (room temp)
cup White Sugar
1 pk Plain Knox Gelatin
¼ cup Orange Juice *
½ cup Unsalted Butter (room temp)
2 lg Egg Yokes
2 lg Egg Whites
2 tbls White Sugar

Preheat oven to 350° F.

Grease or spray three 9" cake rounds and line bottom of each with parchment.  (even if you are using non-stick pans)

In a medium bowl mix flour, baking powder and salt.

In a stand mixer bowl beat butter and sugar on medium speed until creamy.  Add eggs one at a time beating well after each addition.  Beat in one third of flour mixture alternately with one third of the orange juice, mixing well with each addition.  Lastly, beat in the orange zest.  (be sure it mixes and doesn't stay in a lump)

Pour equal amounts of batter into each of the three prepared cake pans.  Bake at 350º for about 30 minutes until test stick comes out clean.

Remove pans from oven, loosen cake from edge of pans, turn out onto cooling rack(s), remove parchment from bottom of each layer and discard.  Leave cake layers upside down and sink a wood or metal skewer or ice pick or tooth pick into each layer all over, perforating the cakes in preparation of soaking with syrup.

In a small heavy bottomed sauce pan add butter, sugar and orange juice.  Heat on medium low, stirring constantly, until sugar has fully dissolved.

While cakes are still warm, pour, spoon or use a squirt bottle to soak each layer of cake with the syrup.  Let layers cool completely, about 30 minutes, before proceeding.

In a small heavy bottomed sauce pan mix sugar, orange juice and gelatin over medium low heat, stirring constantly, until gelatin is completely dissolved.  Add butter, still stirring, until butter has melted and fully combined.

In a small bowl beat egg yolks and add to mixture.  Cook an additional 3 to 5 minutes, stirring, until thickened.  Cool to room temperature.

In a small bowl beat egg whites along with 2 tbls sugar until stiff and then fold into filling mixture.  Refrigerate until thick but still spreadable, about 15 minutes.

Assemble cake, spreading filling between layers 1-2 and 2-3.

Frost as you see fit.  (see also: Neo-Classic French Buttercream Frosting)


* Fresh squeezed juice from Navel Oranges is recommended.  If you choose to use a liquid consentrate, choose wisely.  And don't use orange extract.  The orange flavor is what makes this cake... If it isn't good, it's just a pile of sugar.

Orange food coloring would be a nice touch.  However, use a quality gel.  You don't want to go to all this trouble and end up with a raspberry or salmon colored cake!

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