Orange Cake

Ingredients

• whites of three eggs
• yolks of five eggs
• two cups sugar
• one-half cup butter
• one-half cup cold water
• two and one-half cups flour
• two teaspoons baking powder
• grated rind of one orange
• all the juice except about one tablespoon

Method

1. 1

   Beat the whites and yolks separately, then stir to a cream with sugar and butter.

2. 2

   Add water, flour, baking powder, orange rind, and juice.

3. 3

   Bake in two square tins.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new home cook book (1896), page 139. The excerpt below is the record exactly as published.

whites of three eggs and one pound sugar; ice each sheet, and sprinkle one grated cocoanut lightly over all. COCOAmiT CAKE. Mrs. M. G. Hubbell, Shabbona, 111. Two eggs, one cup sugar, two-thirds cup of milk, one- half cup butter, two cups flour, two heaping teaspoons baking powder. Frosting. — Whites of two egg, eight teaspoons sugar, flavor to suit. Bake the same as jelly cake ; spread a thin layer of frosting, sprinkled with prepared cocoanut, and frost the top and thickly sprinkle with the cocoanut. ALMOND CAKE. Mrs. Henry Stevens. Two cups sugar, one-half cup butter, one cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoon cream tartar, one-half teaspoon soda ; mix butter and sugar to a cream ; mix other ingredients alternately, putting in soda last ; b^ke in layers like jelly cake ; spread each layer with soft frosting,' and add blanched split almonds about an inch apart on each layer. VALUABLE EECIPES. 355 BOSTON CEEAM CAKE. Mrs. E. S. Chesebrough. One pint of water, one-half pound butter, three-fourth pound flour, ten eggs ; boil the butter and water together; stir in the flour when boiling ; when cool, add the eggs, and soda the size of a pea ; drop by the spoonful on a buttered baking pan, leaving space so that the cakes will not touch when risen. Bake in a very quick oven about ten minutes. When cold, make an incision at the side and fill with the following cream : Six gills of milk, one and one-half cups flour, two cups sugar, six eggs; beat the flour, sugar and eggs together and stir into the milk while boiling. Flavor with the rind of a lemon. CUSTAED CAKE. Mrs. James P. Clarke. Two cups sugar, six tablespoons melted butter, six eggs beaten separately, two and one-half cups flour, one-half cup milk, one teaspoon soda, two teaspoons cream tartar. Custard for the Same. — One-half pint milk, two eggs, sweeten to taste, flavor with vanilla; bake on pie plates, and put custard between as jelly cake. CUSTARD CAKE. Mrs. F. M. Cragin. Three eggs, one cup of sugar, two cups of flour, two tea- spoons of melted butter, one teaspoon of cream tartar, one- half teaspoon of soda dissolved in two taMespoons of milk. Custard. — One egg, one-half cup of sugar, flavor with lemon ; one-third cup of flour, beat and put it in one-half 356 THE HOME COOK BOOK. pint of milk. Cook in a pail or pitcher set in boiling water until it thickens ; when the cakes are cold, split and put this in. The above is enough for two cakes. This "cake can be baked in layers. OEANGE CAKE. Mrs. S. W. Cheever, Ottawa, 111. Beat the whites of three and the yolks of five eggs sep- arately ; stir to a cream ; two cups sugar, one-half cup butter; add one-half cup cold water, two and one-half cups flour with two teaspoons baking powder, grated rind of one orange and all the juice (except about one table- spoo

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