Orange Cake
From My mother's cook book, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 87. The excerpt below is the record exactly as published.
ORANGE CAKE. 199 centre of the dry ingredients, and drop into it one by one the yolks of the four eggs. Place the whites of eggs upon a dry plate, and with a dry knife whip them to a stiff froth, after which stir the froth lightly together with the contents of the mixing bowl. Grease well with butter four jelly cake tins, spread an equal portion of the cake batter upon each, and bake these in a quick oven for seven minutes. While the cakes are baking, put the milk, into which throw the salt, into a saucepan over the fire, and bring it to the boiling point. While this is boiling beat the one egg until very light,, stir into this a tablespoonful of flour and two table- spoonfuls of sugar, and when the milk boils, remove it from the fire, let it cool for one minute and add to it the egg mixture. Return the saucepan to the fire and let its con- tents boil for one minute, stirring it meanwhile to prevent scorching. Take the saucepan again from the fire and drop into it the essence of almond, and removing the cakes from the tins, place them one upon the other upon a flat dish, ' spreading between each layer of cake, equal portions of the cream from the saucepan. Serve with a little pow- dered sugar sprinkled over the top. Note.— Jelly cakes may be made also from this recipe, substitn- ting jelly for the cream, and with this purpose the ingredient for the cake and cream have been given in separate quantities. Orange Cake. — Two ounces of butter, six ounces of sugar, two teacupsfuls of flour, one-half teacupful of 200 BREAD AND CAKES. sweet milk, one teaspoonful of cream of tartar, one-half tea.spoonful pf soda, three eggs, one orange. Put the flour, butter, and three ounces of the sugar, in a mixing bowl. Rub them all lightly togetiier, and making a well in the centre, drop iilto it the yolks of the eggs. Rub the cream of tartar and soda smooth of lumps, and stir them into the milk. Pour this over the yolks of eggs, and stir all well together. Whip the whites of two eggs to a stiff froth, mix this lightly in with the contents of the mixmg bowl, and greasing three jelly cake tins, spread the batter in equal portions over each. Bake these cakes in a quick oven for seven minutes. While the cakes are baking, grate into a sieve the rind from the oringe, place the sieve over a bowl and squeeze through it the juice of the orange, passing the grated dust of the orange rind through at the same time. Whip the remaining white ■ of egg to a stiff froth, and add to this froth, by degrees, the remaining three ounces of sugar and the orafige preparation. Remove the cakes from the oven to a sieve, and when they become cool, arrange them one upon the other upon a flat plate, spreading between each layer of cate equal portions of the orange iceing. Sncw Cake. — One pound of arrow root, one-half pound of powdered sugar, one-half pound Of butter, whites of six eggs, one teaspoonful of essence of lemon. Pass the arrow-root through a wire ^ieve to remove the lumps. . Beat the sugar and butter together to a cream, and add to these by degrees the arrow-root, beating the mixture constantly while sprinkling the ^rrow-root in. Whip the whites of eggs to a stiff froth, and add these also to the mixture, after which beat all together for twenty SPONGE CAKE. 20I minutes, until the mixture becomes a very smooth batter, and looks very white. Add to the batter the lemon-juice, grease a cake tin with butter and pour the batter into it, and placing this in a moderate oven bake the cake for one hour and a half. Found Cake, — One pound of flour, one pound of butter, one pound of sugar, eight eggs, one wineglassful of brandy, one saltspoonful of salt, rind of two lemons. Break the eggs into a bowl and beat them until very light. Place the sugar in a large bowl, add to it the butter and beat both to a cream. Stir into this cream the flour and the beaten eggs, pouring each in in alternate small portions until all is well beaten together. Add to the mixture the grated lemon rind; the salt, and brandy, stir these until thoroughly blended, when, greasing a cake tin, pour into it the cake batter and plac- ing this in a moderate oven, bake the cake for one hour and three quarters. When done, place the cake immediately upon a sieve to cool. Sponge Cake. — Three teacupftils of sugar, thfee teacupfuls of flour, ten eggs, rind of one lemon, one tabie- spoonful of lemon-juice. Put the sugar into a mixing bowl and separating the yolks from the whites of the eggs, place the whites upon a plate and drop the yolks one by one into the sugar and beat these together for half an hour. Whip the whites of eggs to a stiff froth, and stir this in with the contents of the mixing bowl. Add to the mix- ture by degrees the flour, beating all constantly and as 202 ' BREAD AND CAKES. the flour is being beaten in/ sprinkle in from time to the lemon-juice and the grated rind of lemon. Pour the batter without any delay, into a baking tin that has been greased with butter and placing the tin in gi moderate oven, let the cake bake therein for an hour and. a half. Rock Cake. — One pound of flour, three ounces of butter, three ounces of sugar, .three ounces of sultana' raisins, two eggs, one teaspoonful of powdered ginger, one- half gill of milk, two teaspoonf uls of baking powder. Put the flour into a mixing bowl, add to it the butter and rub these thoroughly together with the hands. When this is done, add to the mixture the sugar, gin ger and baking powder and rub these also until well mixed. Pla,ce the raisins in a towel and rubbing from them the stems, pick these out and throw them into the mixture, stirring lightly while doing so. Put the eggs into a small bowl, beat them until very light, add to them the milk and stir this into the dry in- gredients in the mixing bowl, which should bring the mix- ture to a dough stiff enough to hold the spooh perpen- dicular in the centre. ' Grease with butter a flat baking tin, take two forks and lift with them rough pieces of the dough and plate them upon the tin. Place the tin in a very hot oven and bake the cake for fifteen minutes. Serve when cool. Yorkshire, Tea Cakes.^Three eggs, one pint of milk, one-half teaspoonful of salt
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