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Orange Cream Cake
Ingredients | |||
---CAKE--- | |||
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 | each | egg white, stiffly beaten | |
---ORANGE FILLING--- | |||
3 | tablespoon | cake flour | |
1 | cup | sugar | |
1 | each | orange rind, grated | |
1/2 | cup | orange juice | |
3 | tablespoon | lemon juice | |
1/4 | cup | water | |
1 | each | egg, slightly beaten | |
2 | teaspoon | butter | |
---SEVEN MINUTE FROSTING--- | |||
2 | each | egg white, unbeaten | |
1 1/2 | cup | sugar | |
5 | tablespoon | water, cold | |
1/2 | teaspoon | salt | |
1 | teaspoon | vanilla | |
2 | each | marshmallow, cut in eighths | |
1 | teaspoon | corn syrup, light | |
Directions: | |||
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 inch 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. 12 Servings. |
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