Orange cream cake

12 servings

Ingredients

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