Makes 2 cakes – 12 x 5 ½ inch baking pans
- 1 ¼ pounds unsalted butter – room temperature
- 3 cups brown sugar
- 10 extra large eggs (separate 5 for whites only)
- 5 cups sifted AP flour
- 2 tablespoons vanilla
- 1 cup buttermilk
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 cups rhubarb, chopped
- 1 cup orange, chopped (rind and flesh)
- 10 slices orange
- 1 cup sugar
- 1 cup water
- 1 cup powdered sugar
Start by making simple syrup: combine sugar and water in a saucepan over medium heat and stir until clear. Add the orange slices and simmer for 5 min. Remove slices and hold on a flat plate. Add chopped orange and simmer for 5 more minutes. Drain the orange. Save both, the orange and the syrup. Set aside at room temperature.
Pre-heat oven to 350°F
In a dry bowl combine sifted flour (measure after sifting) with baking soda, and baking powder.
In a kitchenaid mixer with paddle, combine soft butter with brown sugar.
Add 5 whole eggs (beaten in advance)
Run mixer on slow until smooth
In a separate bowl beat 5 egg whites until almost peaking.
Incorporate whites with the butter mixture gingerly by hand.
Prepare the 2 baking pans by cleaning and drying first, then spray with a thin coat of oil and dust with flour. Now fill each pan a little more than ½ way, smooth the top with a spatula and tap each pan on the countertop to remove air bubbles.
Place both in oven for 1.5 hours, check after 70 minutes with a toothpick. Remove when toothpick pulls out from center clean.
As the cakes bake, prepare the icing: Combine 1/2 cup simple syrup with 1 cup powdered sugar in a bowl with a fork, when smooth set aide.
After cakes have cooled for an hour, remove from pan, top with candied orange slices and drizzle with the icing.
Serve with rhubarb sauce
Boil 1 cup chopped rhubarb with 5 tablespoons of sugar in ¼ cup of orange juice for 5 minutes, then drain and add 1 cup of diced fresh strawberries.
Plate a slice of cake with a spoon full of rhubarb sauce and a spoon full of whipped cream.