Ingredients Jump to Instructions ↓

  1. 3 navel oranges, removed thinly as possible with a vegetable peeler

  2. 11/4 cups granulated sugar

  3. 2 sticks (1 cup) butter, softened

  4. 1 Tbsp baking powder

  5. 1/2 tsp salt Whites from

  6. 5 large eggs (save yolks for another use)

  7. 21/2 cups all-purpose flour

  8. 1/2 cup orange juice mixed with

  9. 1/4 cup milk CANDIED ORANGE SLICES

  10. 2 cups granulated sugar

  11. 2 cups water

  12. 2 navel oranges, preferably thin-skinned, scrubbed and very thinly sliced FROSTING

  13. 6 oz white chocolate, melted as pkg directs and cooled

  14. 2 sticks (1 cup) butter, softened

  15. 21/2 cups confectioners' sugar

  16. 1 Tbsp grated orange peel

  17. 1/4 cup orange juice Garnish: fresh mint sprig

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Coat two 8-in. round cake pans with nonstick spray. Line bottoms with wax paper; grease paper.

  2. Process orange peel and sugar in a food processor until peel is chopped.

  3. Beat butter, baking powder and salt in a large bowl with mixer on high speed until smooth. Gradually add orange sugar; beat until pale and creamy. Beat in egg whites 1 at a time. Beat, scraping down sides of bowl twice, until mixture is fluffy.

  4. On low speed add flour in 3 additions alternating with juice mixture in 2 additions, beating until blended after each. Divide batter between prepared pans; smooth tops.

  5. Bake 30 minutes or until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes before inverting on rack to cool completely.

  6. Meanwhile prepare orange slices: Bring sugar and water to a boil in a wide skillet. Add slices, reduce heat and simmer, moving slices so they cook evenly, 35 minutes or until translucent. Cool in the syrup.

  7. Frosting: Beat ingredients in a large bowl with mixer on low speed until blended. Beat on medium-high 1 to 2 minutes until fluffy. If needed, refrigerate frosting briefly until firm enough to spread.

  8. Place 1 cake layer flat side up on serving plate. Spread top evenly with 1⁄2 cup frosting. Remove all but 7 orange slices from liquid; place on double layer of paper towels to drain. Arrange slices, overlapping, in circles on frosting; spread with 1⁄2 cup frosting. Top with remaining cake layer, flat side up. Spread top and sides of cake with a thin layer frosting to set any crumbs; refrigerate 20 minutes.

  9. Cut 3 reserved orange slices in half, remaining 4 slices in quarters. Swirl rest of frosting over cake. Arrange half slices on middle; press quarter slices around side. Refrigerate at least 1 hour before serving. Planning Tip: Can be prepared through Step 7 up to 2 days ahead. Wrap and refrigerate cake layers; refrigerate frosting and orange slices airtight. Assemble and decorate cake up to 1 day ahead. Refrigerate covered.


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