Orange Cake

Ingredients

• Six ounces of Vienna Flour
• Five ounces of Castor Sugar
• One teaspoonful of Baking-powder
• Three Eggs
• Kind and juice of one Orange, grated

Method

1. 1

   Beat the eggs and sugar together to a smooth cream; add the flour and baking-powder sifted, and the orange juice and rind.

2. 2

   Mix all well together, and bake in a quick oven for a quarter of an hour.

3. 3

   When cold, ice it with French icing made of half a pound of icing sugar worked well with the juice of the orange; when well mixed, pour this all over the cake.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 80. The excerpt below is the record exactly as published.

Orange Cake. Ingredients, Six ounces of Vienna Flour. Five ounces of Castor Sugar. Kind and juice of one Orange, grated. One teaspoonful of Baking-powder. Three Eggs

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