Orange Bonbon Cake

Orange Bonbon Cake

Orange Bonbon Cake

September 12, 2018
: 12-16 servings

By:

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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