Orange Cake

Ingredients

• Beat whites of three
• yolks of five eggs
• cream two cups sugar
• a half cup butter
• add one-half cup cold water
• two and one-half cups flour
• two teaspoons baking powder
• grated rind and juice of one orange
• saving one tablespoon juice for frosting

Method

1. 1

   Beat the whites and yolks of the eggs separately.

2. 2

   Cream the sugar and butter, add cold water, flour, baking powder, and orange juice and rind.

3. 3

   Bake in layers and frost with a mixture of egg whites, sugar, and orange juice.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 63. The excerpt below is the record exactly as published.

Beat whites of three and yolks of five eggs sep- arately ; cream two cups sugar and a half cup butter ; add one-half cup cold water, two and one-half cups flour, two teaspoons baking powder and the grated rind and juice of one orange (saving one ta- olespoon juice for frosting). Bake in layers and put together with this frosting : Whites of two eggs, two cups sugar and the table- spoon orange juice. Frost top also. Orange Custard Cake.^^ne and one-half cups sugar; one cup butter, two and one-half cups flour, five well beaten eggs, four tea- spoons sweet milk, two teaspoons baking powder. Bake in layers. For filling : Two whole oranges grated with peel of one ; one cup sugar, two tablespoons butter, two e<rgs ; beat well together and boil until it thickens, stirring to keep it from burning on the bot'tom. Orange Cake, — Two cups sugar, half cup butter, three and a half cups sifted flour, half cwp sweet milk, three eggs beaten sepa- rately, three teaspoons baking powder mixed in flour ; bake in jelly« LAYER CAKE. 79 pans. For filling, take the juice and grated rind of two oranges, two tablespoons cold water, two cups sugar; cook in custard kettle and when scalding hot stir in the jrolks of two well beaten eggs, and just before taking from the fire stir in the white of one egg slightly beaten, and when cold put between layers of cake; frost the top witn the other egg. Or for mystic Orange Cakcj to the well-beaten whites of thirteen eggs, add alternately one and one-third pints pulverized sugar and the beaten yolks, a little at a time of each ; beat thorough- ly add pint flour and two-thirds gint of corn starch (some sift with this, teaspoon baking powder) and when partially mixed pour in half pint boiling butter. When well beaten oake in jelly pans. For filling, cream yolks of eight eggs, half pint sugar, tablespoon com starch and add juice of t^vo oranges ana one lemon with grat- ed rind of former and half pint of water, cook as above and spread as directed. Very nice and delici^ous. For Mystic Lemon Cake, use juice and grated rind of two lemons and juice of one oranpe or latter may be omitted. For Buckeye Lemon (Jake^ use batter ot Min- nesota cake and a filling as follows : grated rind of one lemon and pound well in a mortar with one ounce sugar ; rub into this with th« pestle one egg and juice of one lemon and enough **XXX" sugar to make a nice smooth paste. For Pine Apple Cake^ spread the lay- ers with grated pine-apple sprinkled with sugar; and a nice orna- ment of a pine-apple is described in Charlotte Russe recipe. Hibhon Cake. — Make a paste of a gill of blanched and grated almonds (grated after measuring) and a little white of egg ; to this add half pint pulverized sugar and yolks of five eggs

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