ORANGE CREAM CAKE
Source of Recipe
submitted by Chris Morgan
List of Ingredients
2 c Cake flour, sifted
2 ts Baking powder
1/2 c Butter
1 c Sugar -- sifted
2/3 c Milk
1 t Vanilla
3 Egg white -- stiffly beaten
-ORANGE FILLING*
3 tb Cake flour
1 c Sugar
1 Orange rind -- grated
1/2 c Orange juice
3 tb Lemon juice
1/4 c -- Water
1 Egg -- slightly beaten
2 ts Butter
-SEVEN MINUTE FROSTING*
2 Egg white -- unbeaten
1 1/2 c Sugar
5 tb -- Water, cold
1/2 ts Salt
1 t Vanilla
2 Marshmallow -- cut in eighths
1 t Corn syrup, lightRecipe
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.
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