Orange Bonbon Cake

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Executive Chef
Jun 3, 2004
Orange Bonbon Cake

3/4 cup Spry (solid vegetable shortening)
3/4 teaspoon salt
grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 teaspoons baking powder
3 cups sifted flour
juice of 1 medium-sized orange
2 tablespoons lemon juice
Combine shortening, salt and grated orange rind. Add sugar gradually and cream until light and fluffy.
Add eggs, one at a time, beating thoroughly after each addition. Add baking powder to flour and sift 3 times. combine orange juice and lemon juice and add water to make 1 cup.

Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth.

Pour batter into two deep 9-inch layer pans greased and floured. Bake in moderately hot oven (375°F.) 25 to 30 minutes.

Spread Bonbon Frosting (below) between layers and on top and sides of cake.

Bonbon Frosting

2 teaspoons grated orange rind
6 tablespoons orange juice
2 tablespoons Spry (solid vegetable shortening)
1 tablespoon butter
1/4 teaspoon salt
4 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons scalded cream (about)
Let orange rind stand in orange juice 10 minutes, then strain.
Cream shortening, butter and salt together. Add 1/2 cup sugar gradually, creaming until light and fluffy. Add melted chocolate and blend. Add remaing sugar, alternately with orange juice, beating until smooth. Add hot cream and beat well. Add just enough cream to make a nice spreading consistency.

Makes enough frosting to cover tops and sides of two 9-inch layers.
On a different, but related, matter: I just bought a box of Duncan Hines orange flavored cake mix.

Do you think chocolate frosting would taste best with that?

Or any other suggestions on how to make it into something else?
Vegas Girl said:
On a different, but related, matter: I just bought a box of Duncan Hines orange flavored cake mix.

Do you think chocolate frosting would taste best with that?

Or any other suggestions on how to make it into something else?

Here's a fancy idea:
Make the 2 9" layers and cool them completely, even chill them in the fridge, then cut them using dental floss or a long serrated knife, into four thin layers. Keep them cold--it makes them easier to handle.
Now, take a 9" springform pan and line it with plastic wrap, then place one layer in the bottom, spoon in about a pint of orange sherbet and place the next layer(see why it needs to be cold?)
Next is a layer of chocolate sorbet(I have a recipe if you need one or it can be bought in pints) --or use raspberry or orange or even vanilla ice cream for a cream sicle taste
Place another layer on top, pressing each down to be level and remove any really large bubbles.
You can spread the cake layer with jam or marmalade or chocolate syrup, or sprinkle with an appropriate flavored liqueur--like Grand Marnier, Mozart Chocolate, etc., before adding each layer of sherbet, sorbet or ice cream. Get creative with flavor combinations.

Continue layering, ending with a layer of cake. Press it smooth and even and fold the wrap over the top to seal it in nicely and freeze it.

Now, make a nice ganache of heavy cream and chopped good dark chocolate--12 oz chocolate and 1 1/2 c heavy cream--bring the cream just to a boil and pour it over the chopped chocolate in a bowl. Stir with a rubber spatula until all smooth and evenly chocolaty. let sit to cool to warm room temp--should still be glossy and pourable.
Take the cake out of the freezer and remove from the pan and place it on a rack over a sheetpan (with sides to catch the chocolate overflow) and pour the ganache into the center of the top and ease it out to the edge and over with a spatula. Don't move it around too much, it will become cloudy, just nudge it gently until all is quickly covered. The overflow can be saved, remelted or used to make truffles!
At this point, if you have a little white chocolate, you can make just a little white chocolate ganache and drizzle in zigzags over the cake for drama! Equal weights of chocolate and cream.
Re-freeze until 15 min before service, letting it sit to soften just a bit if you have a good freezer that freezes things hard. Cut with a thin sharp knive held under running hot water and dipped between cuts. Garnish with orange zests and whipped Cream.

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