Preparation:
Sift flour, baking powder, soda and salt 3 times. Cream shortening and butter in large bowl. Add sugar gradually, creaming until light and fluffy. Add eggs, beating well, using rubber spatula to be sure all are thoroughly mixed and blended. Remove bowl from mixer and fold in orange rind. Add, in fourths, the liquid and flour, starting with orange juice and ending with the flour, beating well after each addition. Pour batter into two round 9" layer pans 1 1/2" deep. Bake in moderate oven at 350~F. for 35 to 40 minutes. FILLING AND ICING: Mix sugar, flour and salt. Add orange juice slowly, stirring. Cook over low heat until thick and clear looking, stirring constantly. It must become very thick. Pour some of the batter into the eggs, beating rapidly, then pour it back into the rest of the mixture and cook 1 minute longer, still stirring. Remove from unit, add orange rind and lemon juice. Set sauce pan in cold water. Let stand until cold. Cream butter and margarine in large mixing bowl. Gradually add powdered sugar, cream until light and fluffy. Add the cooked mixture, heaping teaspoons at a time and beat until fluffy. Cut each layer of cake in half, making 4 layers. Spread filling between layers on top and sides of cake. |
