Yield: 12 servings
|2 cups||Cake flour, sifted|
|2 teaspoons||Baking powder|
|1 cup||Sugar; sifted|
|3 \N||Egg white; stiffly beaten|
|\N \N||*=* ORANGE FILLING*|
|3 tablespoons||Cake flour|
|1 \N||Orange rind; grated|
|½ cup||Orange juice|
|3 tablespoons||Lemon juice|
|1 \N||Egg; slightly beaten|
|\N \N||*=* SEVEN MINUTE FROSTING*|
|2 \N||Egg white; unbeaten|
|5 tablespoons||;Water, cold|
|2 \N||Marshmallow; cut in eighths|
|1 teaspoon||Corn syrup, light|
*=* 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