- Cake:
- Crisco® Flour No-Stick Spray
- 2 large eggs, separated
- 1 1/3 cups sugar, divided
- 1 3/4 cups Pillsbury SOFTASILK® Cake Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon grated orange peel
- 1/2 cup orange juice
- 1/2 cup milk
- 1/2 cup Crisco® Pure Canola Oil
- Frosting:
- 4 cups powdered sugar
- 1/4 cup Crisco® Butter Shortening
- 1/2 teaspoon grated orange peel
- 1/3 cup orange juice plus more as needed
- Heat oven to 350 degrees F. Spray two 8-inch round cake pans with flour no-stick cooking spray.
- Beat egg whites with 1/3 cup sugar in a large bowl with an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
- Combine cake flour, remaining 1 cup sugar, baking powder and salt in large bowl. Add orange peel, orange juice, milk, oil and egg yolks. Beat at medium speed 2 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour evenly into prepared pans.
- Bake 25 to 30 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely.
- Beat powdered sugar, shortening and orange peel in a large bowl with an electric mixer until smooth. Add orange juice gradually, beating until desired consistency. Add more juice as needed.
- Place one cake layer top side down onto serving dish. Spread top of with frosting. Top with second layer. Frost sides and top of cake.