Orange cream cake

Yield: 12 servings

Measure Ingredient
2 cups Cake flour, sifted
2 teaspoons Baking powder
½ cup Butter
1 cup Sugar; sifted
⅔ cup Milk
1 teaspoon Vanilla
3 \N Egg white; stiffly beaten
\N \N *=* ORANGE FILLING*
3 tablespoons Cake flour
1 cup Sugar
1 \N Orange rind; grated
½ cup Orange juice
3 tablespoons Lemon juice
¼ cup ;Water
1 \N Egg; slightly beaten
2 teaspoons Butter
\N \N *=* SEVEN MINUTE FROSTING*
2 \N Egg white; unbeaten
1½ cup Sugar
5 tablespoons ;Water, cold
½ teaspoon Salt
1 teaspoon Vanilla
2 \N 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

Similar recipes