Orange cream cake

12 servings

Ingredients

QuantityIngredient
2cupsCake flour, sifted
2teaspoonsBaking powder
½cupButter
1cupSugar; sifted
cupMilk
1teaspoonVanilla
3Egg white; stiffly beaten
*=* ORANGE FILLING*
3tablespoonsCake flour
1cupSugar
1Orange rind; grated
½cupOrange juice
3tablespoonsLemon juice
¼cup;Water
1Egg; slightly beaten
2teaspoonsButter
*=* SEVEN MINUTE FROSTING*
2Egg white; unbeaten
cupSugar
5tablespoons;Water, cold
½teaspoonSalt
1teaspoonVanilla
2Marshmallow; cut in eighths
1teaspoonCorn 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