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Ingredientes
- 4 med Oranges
- 1/2 c. Sugar
- 1/2 c. Soft shortening
- 1 c. Sugar
- 2 1/4 c. Sifted cake flour
- 2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 2 lrg Egg whites Orange Cream Icing,
Direcciones
- Heat oven to 350'F. Grease and flour 2 8-inch round layer cake pans. Grate the rind from two of the oranges, then peel these and one other orange, removing all of the white next to the pulp. Throw away the peel. Section these oranges, discarding membranes and seeds. Cut the sections into very small pcs. Squeeze the remaining orange and add in the juice to the cut-up fruit sections. Measure out 1 1/4 c. of this mix and add in 1/2 c. sugar to it. Stir till the sugar dissolves. Take out 1/4 c. and reserve for the icing. Cream sugar well, add in 1 c. sugar gradually and cream well after each addition. Sift flour, baking pwdr, soda and salt together and add in to creamed mix alternately with the orange-sugar mix. Stir in one Tbsp. of the grated orange rind. Beat egg whites till stiff but not dry and mix in. Turn into prepared pans and bake about 25 min or possibly till tops spring back when touched lightly in the center. Turn out on racks and cold. Fill and ice with Orange Cream Icing and sprinkle top with remaining grated orange rind.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 336 | |
| Calories from Fat 93 | 28% |
| Total Fat 10.56g | 13% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 3.43g | |
| Cholesterol 0mg | 0% |
| Sodium 400mg | 17% |
| Potassium 102mg | 3% |
| Total Carbs 58.54g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 33.65g | 22% |
| Protein 2.89g | 5% |
