Orange Bonbon Cake

25 ingredients
5 steps

Ingredients

  • 7 egg whites
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 1/3 cup sour cream
  • 1-1/4 teaspoons 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
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup orange juice
  • 1/2 cup butter, melted
  • 5 egg yolks, beaten
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup all-purpose flour
  • 1 cup orange juice
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Candied fruit, optional

Directions

  1. 1
    Let egg whites stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. Beat in the sour cream and vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with orange juice. In another large bowl, beat egg whites until stiff peaks form; fold into batter.
  2. 2
    Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 3
    For filling, combine sugar and flour in a saucepan. Gradually stir in orange juice and butter until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the pecans and coconut. Cool to room temperature without stirring.
  4. 4
    For frosting, combine flour and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature. In another large bowl, cream the butter, shortening and sugar. Beat in vanilla and salt. Add cooled orange juice mixture; beat for 5 minutes or until fluffy.
  5. 5
    Split each cake into two horizontal layers; place one on a serving plate. Spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake. Garnish with candied fruit if desired.

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