A delicious desset topped with a homemade butter frosting.
2 eggs, separated 1 1/2 C. sugar 2 1/4 C. cake flour 3 tsp. baking powder 1 tsp. salt 1/3 C. vegetable oil Grated peel of 1 orange Juice of 1 orange plus enough milk to measure 1 C. liquid Orange Butter Frosting: 3 C. powdered sugar 1/3-C. margarine or butter, softened About 2 Tbs. orange juice 2 tsp. grated orange peel Pineapple Butter Frosting: 3 C. powdered sugar 1/3 C. margarine or butter; softened 1/3 C. well drained crushed pineapple
Preheat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9x1 1/2 inches. Beat egg whites on medium speed until foamy. Beat in 1/2 C. of the sugar on high speed, 1 Tbs. at a time; continue beating until very stiff and glossy. Do not under beat. Mix remaining sugar, the flour, baking powder, and salt in large mixer bowl. Add oil and half of the liquid. Beat on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute. Add remaining liquid, the peel and egg yolks. Beat on high speed, scraping occasionally, 1 minute. Fold in meringue. Pour into pans. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with either Orange or Pineapple Butter Frosting if desired.