Orange Cake

Ingredients

• 2 egg yolks
• 4 tablespoons orange juice
• grated rind of 1 orange
• 1/4 tablespoon lemon juice
• 3/4 cup sugar
• 2 egg whites
• 1 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Method

1. 1

   Beat first 4 ingredients together until thick, add sugar gradually while beating.

2. 2

   Fold in beaten egg whites, then sifted flour, baking powder, and salt.

3. 3

   Bake in greased deep round pans for 30 minutes.

4. 4

   Fill with cream filling and cover with orange frosting.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 18. The excerpt below is the record exactly as published.

Orange Cake. 2 egg yolks, 4 tablespoons orange juice, grated rind of 1 orange, 14 tablespoon lemon juice, 34, cup sugar, 2 egy whites, 1 cup flour, 2 teaspoons baking powder, 14, teaspoon salt. Beat first 4 ingredients together until thick, add sugar gradually beating with egg beater. Fold in egg whites beaten until stiff. Then fold in lightly the flour, baking powder and salt which have been sifted together 4 times. Put in greased deep round pans and bake 30 minutes in moderate oven. Split and put cream filling J between layers and cover top with orange frosting. Orange Cream Filling—2 tablespoons butter, 4 tablespoons corn starch, grated rind of 1 orange, 1 cup orange juice, 1 cup sugar, 14 tea- spoon salt, 14 tablespoon lemon juice, 14 cup cream (whipped). Melt butter, add cornstarch, orange rind, juice and sugar. Bring to boiling point stirring constantly. Cook 15 minutes over boiling water. Add salt and lemon juice, fold in whipped cream. Orange ~ Frosting—1 cup sugar, one-third cup water, 1 egg white, 1 egg yolk, 14 teaspoon orange juice, orange rind. Boil sugar and water without stirring until syrup spins a thread when dropped from spoon. Pour slowly into egg whites which have been beaten un- til stiff. Beat constantly with egg beater until mixture holds its shape, then fold in gradually egg yolk, orange rind and juice and spread on cake. MRS. L. H. DOYLE. Apple Sauce Cake. 1 cup sugar, scant half cup butter, 1 cup stiff apple sauce, 2 cups flour, 4 teaspoon soda, 1 teaspoon cinna- mon, 14 teaspoon cloves, raisins and nuts to taste. MRS. ANNA WARD. . White Cake. 1 cup sugar, 14 butter, 14 cup milk, 14 cup corn- I starch, 1 cup flour, whites of 6 eggs, 2 level teaspoons baking pow- der, a little vanilla. Bake in layers or loaf and ice. MRS. FITZGERALD. ca Cookies. 1 cup sugar, 1 cup lard, 2 eggs, 14 cup milk, 2 heap- ing teaspoons baking powder. Flavor to taste. Add flour enough to roll. MRS. D. H. MORLEY. Waffles. 1 pint flour, 3 teaspoons baking powder, 2 eggs, 14 teaspoon salt, 114 cups milk, 2 tablespoons butter or lard. BLINDA LANGFORD. Kozy Doughnuts. 3 eggs, 14 cup water, 14 cup milk, 1 pint sugar, 1 tablespoon lemon extract or nutmeg to suit taste, 2 tea- ie baking oe flour to ses This should make 314 doz. KOZY. . r i i ‘ Be / A 7 y : F z >." F ; ry. , : - taut 5 Paes Ses cl te ee ¢ a , Sas mart £ \ Pte vg 30 CARBON COUNTY COOK BOOK ~s ee Orange Doughnuts. 1 cup sugar, 2 eggs, 44 cup milk, 2 cups flour, 14 teaspoon salt,

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