Orange-Orange Cake (with Orange Filling and Orange Buttercream Frosting
Source: Citrus Lovers Cook Book, Golden West Publishers

CAKE:
1/2 cup butter
1 1/2 cups sugar
1 tablespoon grated fresh orange peel
2 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/4 cup fresh orange juice
4 large egg whites, beaten stiff

ORANGE FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons fresh grated orange peel
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water
2 large egg yolks
2 tablespoons butter

ORANGE BUTTERCREAM FROSTING:
6 tablespoons butter
4 1/2 cups confectioners' sugar, sifted
1 tablespoon grated fresh orange peel
A Dash salt
4 to 6 tablespoons orange juice

CAKE:
Beat butter with sugar until fluffy. Add orange peel. Sift flour, baking powder, baking soda, and salt and add to butter mixture. Combine water and orange juice and add alternatively with dry ingredients, beating well. Gently fold in egg whites. Pour into two 8-inch round greased and floured cake pans.

Bake in preheated 375F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.

ORANGE FILLING:
Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes. Remove from heat and stir in butter. Cool before spreading between layers.

ORANGE BUTTERCREAM FROSTING:
In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.