Orange Cream Cakedesserts 2 cup cake flour, sifted 2 teaspoon baking powder 1/2 cup butter 1 cup sugar; sifted 2/3 cup milk 1 teaspoon vanilla 3 egg white; stiffly beaten 1 *=* orange filling* 3 tablespoon cake flour 1 cup sugar 1 orange rind; grated 1/2 cup orange juice 3 tablespoon lemon juice 1/4 cup ; water 1 egg; slightly beaten 2 teaspoon butter 1 *=* seven minute frosting* 2 egg white; unbeaten 1 1/2 cup sugar 5 tablespoon ; 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 |
