This cake is light and fluffy with a delicious frosting that is both a meringue and butter cream. Your family will love this!
3 tablespoons butter, softened
2 cups plus 6 tablespoons flour
9 egg yolks
1 cup sugar
¼ cup fresh orange juice
3 tablespoons finely grated orange peel
1 teaspoon orange extract
9 egg whites
¼ teaspoon cream of tartar
1 teaspoon salt
Preheat oven to 350
Butter 3 9-inch cake pans and dust with 2 tablespoons of flour each.
Beat egg yolks and sugar for 5 minutes. When mixture is thick and fluffy, beat in ¼ cup orange juice, orange peel and extract. Stir in remaining 2 cups of flour, 1 cup at a time.
In a separate bowl beat egg whites, cream of tartar and salt to stiff peaks. Gently fold into egg yolk mixture.
Pour batter into 3 pans and bake for 20 to 25 minutes or until toothpick comes out clean.
Cool completely before frosting.
5 egg whites
1 ½ cups sugar
¾ cups orange juice
1 tablespoon white corn syrup
1 tablespoon grated orange peel
¾ cups butter (24 tablespoons) cut into ½ inch bits and softened
2/3 cups unsalted pistachios (1/4 pound)
Beat egg whites until firm peaks, add ½ cup sugar beating until meringue is smooth. Set aside.
Combine remaining sugar, orange juice and corn syrup in a heavy 3 quart sauce pan. Bring to a boil over high heat, stirring until the sugar is dissolves. Cook briskly, uncovered, undisturbed, until syrup reaches a temperature of 238 on a candy thermometer (soft ball forms when dropped in ice water).
Beating constantly pour orange syrup into the meringue in a slow, thin steam and continue to beat until the mixture has cooled to room temperature. Add orange peel, and beat the butter in a few pieces at a time.
Assemble the cake with ½ cup of frosting in between layers. Cover sides and top of cake with remaining frosting and sprinkle pistachios on top.