Recipes

Preheat oven to 350ºF. Spray 2 (9-in.) cake pans with Pam. In a medium bowl, combine flour, cornstarch, baking powder and salt. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in orange extract and rind. Add flour mixture alternately with orange juice, beating well after each addition.

In a medium bowl, beat egg whites until stiff peaks form. Stir 1 cup egg whites into the batter. Gently fold remaining egg whites into the batter. Gently divide batter into the prepared cake pans.

Bake 30 to 35 minutes or until a tester inserted in the center comes out clean and the top is golden brown and springy to the touch. Cool in pans on a wire rack.

With a toothpick, prick holes all over top of the cake. Brush warm Orange Glaze over the cake until glaze is used up. Invert 1 layer onto a serving plate and spread with about 1/3 of the Orange Buttercream Frosting. Top with remaining layer and frost with remaining Orange Buttercream.