Orange Cream Cake
Author/Submitted by: Servings: 12 Categories:
Cakes
/
Desserts
Ingredients: 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
*=*,
ORANGE FILLING*
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
*=*,
SEVEN MINUTE FROSTIN
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
Directions:
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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