Recipe Details

Summary

Name: Orange Cream Cake

Category: Cake

Ingredients and Directions

---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

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.