Orange Bonbon Cake
September 12, 2018
: 12-16 servings
Ingredients
- 7 large egg whites
- 3/4 cup sweet butter, softened
- 2 cups sugar
- 1/3 cup sour cream
- 1 1/4 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup orange juice
- Filling:
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 cup orange juice
- 1/2 cup sweet butter, melted
- 5 large egg yolks, beaten
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- Frosting:
- 1/4 cup all-purpose flour
- 1 cup orange juice
- 1/2 cup sweet butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- Candied fruit, optional
Directions
- Step 1 Let egg whites stand at room temperature for 30 minutes.
- Step 2 In a large bowl, cream butter and sugar.
- Step 3 Beat in the sour cream and vanilla.
- Step 4 Combine the flour, baking powder, salt and baking soda.
- Step 5 Add to creamed mixture alternately with orange juice.
- Step 6 In another large bowl, beat egg whites until stiff peaks form.
- Step 7 Fold into batter.
- Step 8 Pour into two greased and floured 9-inch round baking pans.
- Step 9 Bake at 350 degrees F. for 35-40 minutes or until a toothpick comes out clean.
- Step 10 Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Step 11 For filling, combine sugar and flour in a saucepan.
- Step 12 Gradually stir in orange juice and butter until smooth.
- Step 13 Cook and stir over medium-high heat until thickened and bubbly.
- Step 14 Reduce heat.
- Step 15 Cook and stir 2 minutes longer.
- Step 16 Remove from the heat.
- Step 17 Stir small amounts of hot filling into egg yolks.
- Step 18 Return all to pan, stirring constantly.
- Step 19 Bring to a gentle boil.
- Step 20 Cook and stir 2 minutes longer.
- Step 21 Remove from the heat.
- Step 22 Stir in the pecans and coconut.
- Step 23 Cool to room temperature without stirring.
- Step 24 For frosting, combine flour and orange juice in a saucepan until smooth.
- Step 25 Bring to a boil over medium heat.
- Step 26 Cook and stir for 2 minutes or until thickened.
- Step 27 Cool to room temperature.
- Step 28 In another large bowl, cream the butter, shortening and sugar.
- Step 29 Beat in vanilla and salt.
- Step 30 Add cooled orange juice mixture.
- Step 31 Beat for 5 minutes or until fluffy.
- Step 32 Split each cake into two horizontal layers. Place one on a serving plate.
- Step 33 Spread with a third of the filling.
- Step 34 Repeat layers twice.
- Step 35 Top with remaining cake layer.
- Step 36 Frost top and sides of cake.
- Step 37 Garnish with candied fruit.
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