8 oz unsalted butter or margarine
2 cups all-purpose flour
Grated zest of 2 oranges
3 large egg yolks, well beaten
1 cup freshly squeezed orange juice
3 cups all-purpose flour, sifted
3 teaspoons active dry yeast
1/2 teaspoon salt
3 large egg whites, beaten until stiff
Orange Glaze:
1 1/2 cups granulated sugar
1 tablespoon honey
2/3 cup boiling water
2 large egg whites, beaten until stiff
Grated zest of 1 orange
8 oz unsalted butter or margarine
2 cups all-purpose flour
Grated zest of 2 oranges
3 large egg yolks, well beaten
1 cup freshly squeezed orange juice
3 cups all-purpose flour, sifted
3 teaspoons active dry yeast
1/2 teaspoon salt
3 large egg whites, beaten until stiff
Orange Glaze:
1 1/2 cups granulated sugar
1 tablespoon honey
2/3 cup boiling water
2 large egg whites, beaten until stiff
Grated zest of 1 orange
To make the cake, cream the butter or margarine and beat in the flour
Beat well
Add the grated zest, then beat in the egg yolks
Beat again
Gradually add the orange juice with the sifted dry ingredients
Fold in the stiffly beaten egg whites and divide into two greased and floured pans
Bake in a moderate oven, preheated, for 25 minutes
Remove from pans and let cool
Make the glaze by cooking the water, sugar, and orange zest until it forms a smooth ball
Slowly pour over the stiffly beaten egg whites, beating constantly to achieve a good spreading consistency
Add the grated zest
Fill and top the cake with this glaze.
