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Orange-Orange Cake



  • 1/2 cup butter (or margarine)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon orange peel (grated)
  • 2 1/4 cups flour (sifted)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/4 cup fresh orange juice
  • 4 egg whites (beaten stiff)

Orange Filling

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons orange peel (grated)
  • 1/4 teaspoon salt
  • 3/4 cup orange juice
  • 1/4 cup water
  • 2 egg yolks
  • 2 tablespoons butter

Orange Buttercream Frosting

  • 6 tablespoons butter
  • 4 1/2 cups confectioners' sugar (sifted)
  • 1 tablespoon orange peel (grated)
  • Dash salt
  • 4 to 6 tablespoons orange juice


  1. Cake: Beat butter (or margarine) with sugar until fluffy. Add orange peel.
  2. Sift flour, baking powder, baking soda and salt and add to butter mixture.
  3. Combine water and orange juice and add alternatively with dry ingredients, beating well.
  4. Fold in egg whites.
  5. Pour into two 8-inch round greased and floured cake pans.
  6. Bake in 375 degree F oven about 30 minutes (or until cake tests done).
  7. Cool five minutes and remove from pans.
  8. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.
  9. Orange Filling: Combine sugar, cornstarch, orange rind and salt in heavy saucepan.
  10. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes.
  11. Remove from heat and stir in butter. Cool before spreading between layers.
  12. Orange Buttercream Frosting: In small deep bowl, cream butter, confectioners' sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.

Posted by kdipaolo at Recipe Goldmine May 30, 2001.

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