Ingredients
5 eggs, separated (room temperature)
1 14 cups sugar
12 orange, juice of
1 14 cups cake flour, sifted
1 teaspoon baking powder
Method
Sources
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dataset
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RecipeNLG
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Wire leveler for perfectly flat cake layers
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Preheat oven to 350F and line two 9" round cake pans with waxed paper. Beat egg whites to stiff peaks. Beat yolks well; add sugar and beat until smooth. Add orange juice; mix well. Sift flour and baking powder together; add to batter. When thoroughly mixed, fold in egg whites, pour into prepared cake pans and bake for 40 minutes. All cake to cool thoroughly before removing from pans. Peel waxed paper and assemble with frosting of your choice (orange frosting/filling is very nice).