Orange Cream Cake
From Purity flour cookbook, 1917
This cake baked as a loaf makes a good sponge cake.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 22. The excerpt below is the record exactly as published.
ORANGE CREAM CAKE 1 cup sugar. 1 cup Purity Flour. 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.