a cake made for saturday snacking. for littles and olders, it’s sure to please all. leave it cut in small squares on a cutting board and let it disappear as fingers take a square as they pass by. —Kellerose91
preheat oven to 325 degrees. grease a 9” round cake pan. Place the egg whites in the bowl of an electric mixer fitted with the whip attachment.
Combine the sugar and water in a medium pot and stir over medium heat until it comes to a boil. When it begins to boil, stop stirring and attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 240° F (final desired temperature).
As soon as the sugar hits 230° F, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 240° F.
With the mixer running, add the sugar syrup in a slow, steady stream. Continue to whip on high speed Until combined.
With the mixer still running, gradually add room temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth.
Beat in the vanilla and mix to combine. Slowly a quarter cup at a time, mix in the flour. Place in a greased 9” cake pan and bake for 60-70 minutes or until golden brown.
* Let cool in pan for ten minutes before cooling completely on rack.
In a large bowl mix all ingredients together until frosting is combined. Frosting should be thick and more of a whipped consultancy as opposed to icing. Add more orange juice or sugar until desired consistency.
Spoon onto cake with a metal knife and fluff up. Sprinkle chopped walnuts, pecans or chocolate over top if desired.