- 2 cups cake flour
- 1 1/3 cups white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons orange zest
- 2/3 cup shortening
- 1/3 cup orange juice
- 1/3 cup water
- 2 eggs
- 2 tablespoons lemon juice
- 2 egg whites
- 1 1/2 cups white sugar
- 5 tablespoons water
- 1/8 teaspoon salt
- 1 1/2 teaspoons light corn syrup
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 tablespoons grated orange zest
- 1/2 cup chopped walnuts
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch cake pans.
- Sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans.
- Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut.
- To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.