Orange Flip Cake

Ingredients

• Make a sponge cake, flavoring with orange
• one cupful of sugar
• one-half of a cupful of water
• one cupful of white wine
• four whole eggs
• four yolks beaten together
• a teaspoonful of orange extract
• two scant teaspoonfuls of corn starch
• the grated rind of one orange
• two large juicy oranges
• the strained juice of one lemon

Method

1. 1

   Cut out the center of the cooled sponge cake.

2. 2

   Prepare fondant icing and coat the cake.

3. 3

   Mix juice, sugar, eggs, and corn starch in a saucepan, whisk until thickened, then fill the cake with this cream.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 39. The excerpt below is the record exactly as published.

ORANGE FLIP CAKE. Make a sponge cake, flavoring with orange, using any recipe preferred and baking in a round loaf. When cold cut out the centre, leaving bottom and sides fully an inch and a half thick. Prepare a fondant icing by boiling together one cupful of sugar and one-half of a cupful of water to the soft ball degree, setting aside until partly cooled, then stirring until very thick, when it must be well worked with the hands until soft and creamy. Place this in a bowl with the grated rind of an orange or a teaspoonful of orange extract and a little yellow CAKES 143 color paste. Stir and mash over hot water until soft and creamy, then coat the sides and top rim of the cake and put aside until quite firm. In the meantime put into a saucepan the strained juice of one lemon and two large juicy oranges, the grated rind of one orange, one cupful of sugar, four whole eggs and four yolks beatefi together, one cupful of white wine and one-half of a cupful of water in which is smoothly mixed two scant teaspoonfuls of corn starch

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