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Orange Cream Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

2  cups  Cake flour, sifted
2  teaspoons  Baking powder
1/2  cup  Butter
1  cup  Sugar, sifted
2/3  cup  Milk
1  teaspoon  Vanilla
3    Egg white, stiffly beaten
3  tablespoons  Cake flour
1  cup  Sugar
1    Orange rind, grated
1/2  cup  Orange juice
3  tablespoons  Lemon juice
1/4  cup  , Water
1    Egg, slightly beaten
2  teaspoons  Butter
2    Egg white, unbeaten
1 1/2  cups  Sugar
5  tablespoons  ;Water, cold
1/2  teaspoon  Salt
1  teaspoon  Vanilla
2    Marshmallow, cut in eighths
1  teaspoon  Corn syrup, light

Servings: 12 *=* CAKE* Cake: Sift flour once, measure, add baking powder, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9" layer pans in a 375 F. oven 25 to 30 minutes. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting. Decorate with mandarin orange sections. Filling: Combine ingredients in order given. Cook in a double boiler ten minutes, stirring constantly. Cool. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread. New Cake Secrets, 1931 from *Cakes Men Like by Benjamin Darling

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