Orange Cake (Iced)
From Recipes (illustrated baking booklet, 1930), 1930
Regulo Setting No. 3
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 8. The excerpt below is the record exactly as published.
ORANGE CAKE (ICED) INGREDIENTS.—l packet Green’s Ovange Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, ov Butter and Lard mixed, 2 Eggs, about 3 tablespoonsful of Milk, a little grated rind of Ovange, and a pinch of Sait. MeETHOD.—Mix together the Sponge Mixture, Flour and Salt. Cream the Butter, and add by degrees first the dry ingredients, and then the well- beaten Eggs and Milk. Mix in the finely-grated Orange Rind, and beat all well together. Spread on to a flat, shallow tin (measurement about eight or nine inches in diameter, two inches deep), or a Green’s“ Jinjaleena ”’ Tin (see inside back cover) which has been well greased, and bake in a slow oven for about three-quarters of an hour. When the Cake is quite cold, Ice with one Tablet of Green’s Fondant Icing, using one teaspoonful of Orange Juice instead of the usual quantity of water. (Regulo Setting No. 3) MYSTERY BUNS. INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 5 ozs. Flour 4 ozs. Butter or Butter and Lard mixed, 1 Egg, about 2 tablespoonsful of Milk, a little Jam, and a pinch of Salt
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