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Orange Bonbon Cake

 Orange Bonbon Cake
The sunshiny flavor in this cake's layers, filling and frosting reminds me of the cheerful lady who gave me the recipe. I've made it for 30 years' worth of special occasions.
12-16 ServingsPrep: 1 hour Bake: 25 min. + cooling

Ingredients

  • 7 egg whites
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 1/3 cup sour cream
  • 1-1/4 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup orange juice
  • FILLING:
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup orange juice
  • 1/2 cup butter, melted
  • 5 egg yolks, beaten
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
  • FROSTING:
  • 1/4 cup all-purpose flour
  • 1 cup orange juice
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar

2 of 2

Orange Bonbon Cake (continued)

Ingredients (continued)

  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Candied fruit, optional

Directions

  • Let egg whites stand at room temperature for 30 minutes. In a large
  • bowl, cream butter and sugar. Beat in the sour cream and vanilla.
  • Combine the flour, baking powder, salt and baking soda; add to
  • creamed mixture alternately with orange juice. In another large
  • bowl, beat egg whites until stiff peaks form; fold into batter.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 35-40 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool
  • completely.
  • For filling, combine sugar and flour in a saucepan. Gradually stir in
  • orange juice and butter until smooth. Cook and stir over medium-high
  • heat until thickened and bubbly. Reduce heat; cook and stir 2
  • minutes longer. Remove from the heat. Stir a small amount of hot
  • filling into egg yolks; return all to pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer. Remove from
  • the heat; stir in the pecans and coconut. Cool to room temperature
  • without stirring.
  • For frosting, combine flour and orange juice in a saucepan until
  • smooth. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened. Cool to room temperature. In another
  • large bowl, cream the butter, shortening and sugar. Beat in vanilla
  • and salt. Add cooled orange juice mixture; beat for 5 minutes or
  • until fluffy.
  • Split each cake into two horizontal layers; place one on a serving
  • plate. Spread with a third of the filling. Repeat layers twice. Top
  • with remaining cake layer. Frost top and sides of cake. Garnish with
  • candied fruit if desired. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 591 calories, 32 g fat (16 g saturated fat), 123 mg cholesterol, 469 mg sodium, 71 g carbohydrate, 1 g fiber, 6 g protein.