Preheat oven to 325 degrees.
Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, neating until light and fluffy. Add orange zest and vanilla; beat until blended. Combine flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks from. Stir eggs white into batter in 3 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.
Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. (about 1 hour). Frost as desired.
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|Serving Size: 1 Serving (1779g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2504 (57%)|
|Amt Per Serving||% DV|
|Total Fat 278.3g||371 %|
|Saturated Fat 167.4g||837 %|
|Monounsaturated Fat 73.2g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 707.6mg||218 %|
|Sodium 2965.6mg||102 %|
|Potassium 2168.8mg||57 %|
|Total Carbohydrate 368.5g||108 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 356.1g|
|Protein 98.7g||141 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4366
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