Cooking Class---Orange Cake, Filling and Frosting

ORANGE SPONGE CAKE

• 3 eggs
• 1 cup sugar
• 4 Tbsp water
• 1 cup flour
• 1/2 tsp lemon juice
• 1 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp melted butter

1. Beat eggs until light.
2. Add sugar, continue beating as sugar is being added.
3. Add water and lemon juice.
4. Sift flour once before measuring.
5. Sift flour, baking powder and salt, add to mixture.
6. Fold in melted butter.
7. Pour batter into a greased and floured cake pan.
8. Bake in a 350 degree oven for 30 minutes or until done.
9. When done, split into two layers and spread with Orange Cream Filling between layers.
10. Spread top and sides with Boiled Orange Frosting and sprinkle with the zest of 1 orange.

ORANGE CREAM FILLING

• 1 Tbsp butter
• 2 Tbsp cornstarch
• 1/2 cup sugar
• 1/4 tsp salt
• Grated zest of 1 orange
• 1/2 cup orange juice
• 3/4 Tbsp lemon juice
• 1/4 pint whipping cream

1. Melt butter in double boiler, mix cornstarch with sugar and add to butter; stir thoroughly.
2. Add orange zest and orange juice. Mix well.
3. Bring to the boiling point, stirring continuously.
4. When thickened, continue cooking for 15 minutes.
5. Remove from the stove, add salt and lemon juice; cool.
6. Just before serving the cake add the stiffly beaten cream and spread frosting between the layers of the cake.
7. Complete the top of the cake with Orange Frosting.

BOILED ORANGE FROSTING

• 3/4 cup sugar
• 1/4 cup water
• 2 egg whites
• 1/2 Tbsp orange juice

1. Boil sugar and water together until it spins a long thread (240 degrees).
2. Pour over stiffly beaten eggwhites and beat constantly with mixer until the mixture holds its shape.
3. Add orange juice, mix well, and spread on the top of the cake.