Orange Cake            

Cake:
1-1/2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter, at room temperature
1 cup sugar
2 eggs, separated, at room temperature
1/2 cup orange juice, at room temperature

Orange Filling:
6 tablespoons sugar
1-1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1 teaspoon grated orange rind
1/2 cup orange juice
1 egg yolk, slightly beaten
1 tablespoon butter
1/2 cup crushed pineapple

Orange frosting:
Juice of one orange
2 teaspoons grated orange rind
1-1/2 cups powdered sugar
1 teaspoon sherry (or vanilla or almond extract)



Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans or line with parchment paper.

Sift together flour, baking powder, and salt; set aside

Cream butter and sugar. Add egg yolks; beat until thick. Add dry ingredients alternately with orange juice.

Beat egg whites until stiff; fold into mixture.

Pour into prepared pans. Bake 20 minutes, until a tester inserted in the center comes out clean.

When cool, spread Orange Filling between layers and Orange Frosting on top.

Orange Filling: Combine sugar, cornstarch, and salt in the top of a double boiler. Add water, rind, juice, and egg yolk. Cook over simmering water until smooth and thick, stirring constantly. Fold in butter and pineapple. Cool.

Frosting: Combine juice and rind in a small saucepan; bring to a boil. Strain; pour as much hot juice over powdered sugar as needed to make spreading consistency. Add one teaspoon of sherry; cool.