Orange Cream Cake

Categories: Desserts

Serves: 12 Servings

Ingredients:

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

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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