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How To make Orange Cream Cake

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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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