Orange Layer Cake

---BH&G HERITAGE COOKBOOK
--- 1 1/2 c Sugar

1/2 c Butter or margarine

1 tb Grated orange peel

2 1/4 c All-purpose flour

2 ts Baking powder

1/4 ts Baking soda

3/4 c Cold water

1/4 c Orange juice

4 Stiffly beaten egg whites

Orange Filling (below) Orange Buttercream Frosting -(see recipe) In large mixing bowl cream together sugar and butter till light and fluffy. Add orange peel. Stir together flour, baking powder, soda, and 1/2 teaspoon salt. Combine water and orange juice; add to creamed mixture alternately with dry ingredients, beating well after each addition. Fold in egg whites. Pour into 2 greased and floured 8 x 1 1/2-inch round baking pans. Bake at 375 till done, about 30 minutes. Cool 5 minutes; remove from pans. When

cool, spread Orange Filling on one layer; top with remaining layer. Frost with Orange Buttercream Frosting. ORANGE FILLING: In saucepan combine 1/2 cup sugar, 2 tablespoons cornstarch, 1 1/2 teaspoon grated orange peel, and 1/4 teaspoon salt. Gradually blend in 3/4 cup orange juice, 1/4 cup water, and 2 slightly beaten egg yolks. Cook and stir over medium heat till thickened and bubbly. Remove from heat; stir in 2 tablespoons butter till melted. Cool.
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