Orange Cake

Ingredients

• the yolks of the eggs
• milk
• cream of tartar
• soda
• the whites of two eggs
• three ounces of sugar
• the rind from the orange and the juice of the orange

Method

1. 1

   Rub the cream of tartar and soda smooth of lumps, and stir them into the milk.

2. 2

   Pour this over the yolks of eggs, and stir all well together.

3. 3

   Whip the whites of two eggs to a stiff froth, mix this lightly in with the contents of the mixing-bowl, and grease three jelly cake tins, spreading the batter in equal portions over each.

4. 4

   Bake these cakes in a quick oven for seven minutes.

5. 5

   Grate the rind of the orange, squeeze the juice through a sieve, and mix with whipped egg whites and sugar to create icing.

6. 6

   Cool the cakes and layer them with the orange icing.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 137. The excerpt below is the record exactly as published.

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 mixing- 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 orange, 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

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