Orange Cake

Ingredients

• Two cups of sifted sugar
• two caps of floar
• a teaspoonful of cream of tartar
• half a cap of water
• half a teaspoonful of soda
• the yolks of five eggs
• the whites of four
• the joioce and grated rind and the inside soft part of one large orange

Method

1. 1

   Beat the yolks of the eggs with the sugar, then add the orange, then the flour alternately with the whites of the eggs, and last the water and soda.

2. 2

   Bake in jelly-cake tins half an inch thick when baked.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 113. The excerpt below is the record exactly as published.

half a teaspoonful of soda in the cream, the whites c^ fight eggs, and one tcaspoonfui r CAKE. 285 of oream of tartar in the floor ; flavor with rose or peach-water. Stir the batter and sugar to a cream, add the whites of the eggs beaten to a stiff froth, then the flour, and last the cream and soda. Bake like pound-cake, or in square tins. « Still another Silver Cake. Two cups of sugar, one of butter, one of sweet milk, the whites of four eggs, one teaspoonful of soda, two of cream of tartar, three and a half cups of flour. Stir the butter and sugar to a cream, add the whites of the eggs beaten to a stiff froth, the flour with the cream of tartar sifted through it ; last the milk with the soda dissolved in it. Bake in square tins^ or like pound-cake. Grate half a bar of chocolate, dissolve it in a tablespoonful of sweet milk, add sugar to sweeten it^ one egg beaten, and a teaspoonful of extract of vanilla ; stir it over the Are until it thickens, and spread over the top of the cake. * Cocoanut-cak6« One pound of sugar and half a pound of butter stirred to a cream, add a wine-glass of brandy, beat it well in, then one oocoanut grated, six eggs and three-quarters of a pound of flour Bake in one cake. * Ponnd-cako. One pound of butter, the same of sugar, same of flour, ten eggSy third of a small nutmeg grated, and the grated peel of half ft lemon. Stir the butter and sugar to a cream, add the yolks of the eggs beaten light, then beat the whites to a stiff fh>th and add them alternately with the flour, flavor, put in a deep round pan and bake in a moderate oven. Try with a broom splint. * Oiaage-cake. Seven eggs, their weight in butter, flour and sugar ; mix like pound-cake. When the sugar and butter are creamed, stir in them the rind of two and the juice of three fine large tart oranges, beat well, add th« yolks of the eggs and the floor aHei- 286 COOKER T FROM: EXPERIENCE. DAtelj with the whites beaten to a stiff firoth ; dissolve a small teaspoon even bjl\ of soda in another of hot water, and sdr ia the last thing. Bake all in one large oake. This eake most be well beaten together. Dutch Cake. Half a pound of butter, the same of sugar, three-quarters of a pound of flour, four yolks and two whites of eggs beaten light. Stir together like pound-cake, spread it in shallow pans, and sprinkle sifted sugar thickly over the top^ and cinnamon over the sugar. Bake in a quick oven. Cinnamon-cake. Four cups of flour, two of sugar, one of butter, one of sour oream or buttermilk, three eggs, one teaspoonful of soda. Spriii* kle cinnamon and sugar over the top while hot. Bake ia shallow tins. * Cocoanut-cake, Ho. 2. Two cups of sugar, one of butter, four of flour, half an one of milk, the whites of six eggs beaten to a stiff froth, half a tea- spoon of soda dissolved in the milk, a teaspoonful of cream of tartar mixed in the flour, one grated bocoanut. Stir the butter and sugar to a cream, add the milk with the soda, then the whites of the eggs, then flour, last the coooanut. For frosting : whites of two eggs beaten with half a pound of powdered sugar ; stir in half a grated coooanut, cover the cake with it when nearly oold. Lady-cake. The whites only of sixteen eggs, one pound of siflbed sugar, ten ounces of fresh butter, three-quarters of a pound of sifted flour, three ounces of bitter almonds blanched and pounded in a mortar gradually with two wine-glasses of rose-water until a paste. Mix like pound-cake, and add the almonds last, and bake in square tins or all in a large cake. * Cream Jelly-cake. Three eggs, one coffeecup of flour, and a teacup of sugar, three ounces of butter, one teaspoonful of oream of tartar CAKE. 237 dfted in tbe floor, half an one of soda dissolved in a lablespooninl of hot water. Stir the butter and sugar to a cream, add the eggs beaten light, then the flour, and last the sodaj flavor with a very little grated nutmeg and a pinch of cinnamon. Bake in jelly-cake tins, and when cold, put onstard made as follows between the layers : Two cups of white sugar, four eggs, a piece of butter the size of an egg, the juice and grated rind of two lemons ; put into a farina-boiler the yolks of the eggs, the sugar and lemon-juice. When it begins to thicken, add the whites of the eggs beaten to a stiff froth, put them in very gradually, and stir in the rind of the lemon. When cool, spread between the layers of cake. * Custard for Jelly-cake. One Q^gy two tablespoons^ of sugar, two of flour, half a pint of milk, butter the size of a walnut ; put the milk in a sauce-pan over the fire ; when it boils, stir in the rest of the ingredients which have been all beaten together, let it boil a minute, stir- ring all the time, flavor with vanilla, and when cold, it is ready to spread between layers of cake. * Jelly-cake, Ho. 2. Two-thirds of a cup of butter, half a one of milk, three full eups of flour, two of sugar, four eggs, the rind of a fresh lemon, a teaspoonful of cream of tartar, half an one of soda. Stir the butter and sugar to a cream, add the lemon, then the eggs beaten separately and then together, then the flour with the cream of tartar sifted through it, and last the soda dissolved in the milk. Bake in jelly-tins, half an inch thick when baked. Spread cus- tard filling between the layers, sift sugar over the top cake. * Jelly-cake, So. 8 Two cups of sugar, one of butter, one of sweet milk, three and a half cups of flour, the whites only of four eggs, two small tea- spoonsfiil of cream of tartar sifted dry in the flour, one small teaspoon of soda in the milk. Stir the butter and sugar togethei to a cream, add the whites of the eggs, then the flour, then the milk and soda. Bake in jelly-cake tins half an inch thick 288 COOKERY FROM EXPERIENCB. Pat on the first cake a layer of omrant-jelly; on the seeond, shooolate filling; on the next, jelly again, and ice the top of it * Coeoaant-eake. Three cups of white sngar, one of batter, one of sweet milk, foor of floor, the whites of ten eggs. Mix like poand-cake ; beat the whites of two eggs with five tablespoonsM of powdered sagar, spread over each layer of oake, and sprinkle it thick with grated cocoanut. * Orange-cake. Two caps of sifted sngar, two caps of floar with a teaspoonfol of cream of tartar sifled in it half a cap of water a little warm, with half a teaspoonfol of soda dissolved in it, the yolks of five eggs, the whites of foor, the joioe and grated rind and the in- side soft part of one large orange

Cook this with the app: pantry check, scaling, and the assistant.