Orange cream cake
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Orange cream cake
  Orange    Creams    Cakes  
Last updated 6/12/2012 12:45:36 AM. Recipe ID 5485. Report a problem with this recipe.
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      Title: Orange cream cake
 Categories: Desserts
      Yield: 12 Servings
 
      2 c  Cake flour, sifted
      2 ts Baking powder
    1/2 c  Butter
      1 c  Sugar; sifted
    2/3 c  Milk
      1 ts 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 ts Vanilla
      2    Marshmallow; cut in eighths
      1 ts 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
 




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Recipe ID 5485 (Apr 03, 2005)

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