Orange Cake

Ingredients

• rinds of 2 or 3 oranges
• 2 large cups powdered sugar
• 3 whites of eggs

Method

1. 1

   Make the best white cake, No.

2. 2

   622, and bake on jelly-cake pans.

3. 3

   Grate the rinds of the oranges into the powdered sugar.

4. 4

   Take the whites of eggs in a bowl, put the flavored sugar in, and beat with a wooden paddle until you have a pale yellow icing firm enough not to run off the cake.

5. 5

   Spread some between the layers and the rest over the top and sides.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 260. The excerpt below is the record exactly as published.

3 whites of eggs . Vanilia flavoring. Set the milk over the fire with the sugar and gelatine in it and stir it until the gelatine is all dissolved. Better not let It quite boil because sometimes milic is curdled by the gelatine at boiling point ; strain it into a pan set in ice water, and when nearly cold beat it up light. Whip the three whites quite firm, and stir in and continue the beating until the cream has become nearly solid, then pour it into moulds or into the charlotte-russe case, which may have been prepared Ereviously. The flavoring extract can e added while beating. A little salt mixed in the ice water makes it colder and hastens the setting of the cream. Cost : milk 5, gelatine i oz lo, sugar 3, flavoring 4, whites 3; 25 cents for 2 quarts. 866 —Maraschino Cream For filling charlotte-russe or serving^ instead of ice cream : 254 pints thin cream. I teacup maraschino. 7 ounces sugar. 1 package of gelatine — ij^ ounces. Put the extra half pint of cream in a small saucepan, and the gelatine and sugar with it, set over the fire and beat with the wire egg whisk till the gelatine is all dissolved — the quicker the better. JPour the maraschino into the cold cream, then strain in the contents of the sauce- pan, set the whole in a pan of ice water, and whip the cream mixture until it be- i^iiis to set, when pour it into the pre- pared mould. Maraschino is a cordial that gives a pleasant flavor to creams and jellies. It IS kept in all first-class bars. Comes in flasks bound in basket work. Is made by steeping the kernels of an Italian cherry in spirits of wine and then adding syrup. £67— 0 ange Cake. White cake layers with orange - icing (frosting). Make the best white cake, No. 622, and bake on jelly-cake pans. Grate the rinds of 2 or 3 oranges into 2 large cups powdered sugar

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