Orange Cake with Orange Filling

I love orange zest.  It’s like fairy dust.  Looks wonderful, smells spectacular, and transforms food into something amazing.  This cake looks perfect.  A light, fluffy orange cake is filled with an thick orange jelly.  Top this with powdered sugar, paper thin orange slices, or your favorite white frosting.

Orange Cake

2/3 cup Jelke’s Good Luck margarine

1 1/2 cups granulated sugar

3 cups pastry flour

4 teaspoons baking powder

1 1/8 cups milk

1 teaspoon vanilla extract

3 egg whites

1/4 teaspoon salt

Cream margarine and sugar together until light and fluffy.  Sift flour once – combine with other dry ingredients and sift three times.  Add dry ingredients and the milk alternately to the creamed margarine and sugar mixture.  Beat mixture until smooth after each addition.  Fold in the stiffly beaten egg whites.  Pour batter into three cake tins which have been well greased.  Bake in a moderate oven (350F) until done – about 25 minutes.  Cool.  Spread orange filling between the layers of the cake.  Frost cake with your favorite white icing – and garnish top of cake with paper thin slices of orange (rind and all).

Orange Filling

3/4 cup granulated sugar

4 tablespoons flour

1/4 teaspoon salt

1 tablespoon grated orange rind

1/3 cup orange juice

1 teaspoon lemon juice (optional)

1/2 cup water

1 egg, beaten

2 tablespoons margarine

Combine sugar and flour in the top of a double boiler.  Add orange rind, liquids, and margarine.  Blend.  Cook over boiling water until the flour is entirely cooked and mixture is thick.  Remove from the stove.  Cool.  Spread between layers of cake.

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