Orange Ice Box Cake

Ingredients

• 18 squares sponge cake (2 inch)
• 1 1/2 cups confectioner's sugar
• 1/2 cup butter
• 1/2 cup orange juice
• 3 tbs lemon juice
• 1/8 teaspoon salt
• 2 tbs grated orange rind
• 1 cup whipped cream
• 4 egg yolks
• 4 egg whites beaten

Method

1. 1

   Cream butter and sugar.

2. 2

   Add fruit juices, rind, salt and yolks.

3. 3

   Beat for 3 minutes.

4. 4

   Fold in white.

5. 5

   Line mold with sponge cake, add layer of orange mixture and another layer of sponge cake.

6. 6

   Add rest of orange mixture and top with rest of sponge cake.

7. 7

   Chill for 24 hours.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 32. The excerpt below is the record exactly as published.

1/3 cup butter 1 cup flour Salt, pepper, and paprika Make into dough and place in refrigerator for 2 hours. Roll out very thin — cut with small biscuit cutter. Place pecan on top of each biscuit and bake in slow oven. Mrs. Joe L. Wright 58 DESSERTS 'Gets many a lump of sweetness, too, Who comes to eat salt with you." ZWIBACK CAKE */2 box Zwiback rolled to crumbs 1 cup broken pecan meats 1 teaspoon baking powder 1 teaspoon cinnamon *6 eggs 1 cup sugar Use whipped cream filling and ice all over with the whipped cream. Serve with hot brandy flavoring sauce. * Beat whites and yolks separately with the sugar. Mrs. Hayden Clement TANGERINE TAPIOCA 9 tbs quick cooking tapioca 1 cup tangerine juice (can use 2 2|3 cups boiling water canned juice) 1 cup orange juice (not canned) Grated rind of 1 orange 1 cup whipped cream 1 cup sugar V2 teaspoon salt Add tapioca and salt to water and cook in double boiler 15 min- utes or until tapioca is clear, stirring frequently. Add sugar, juices and rind. Cool. Fold in whipped cream. Pile lightly in sherbert glasses. Chill. Garnish with tangerine shreds (if in season). Mrs. Roy Burdette, Jr. BAVARIAN CREAM 1 large can crushed pineapple 2 packages cherry jello beaten after cooled. 1/2 pint cream beaten Mix altogether and sit on ice. Serve with whipped cream. Mrs. Will Eagle JELLY MERINGUE 1 glass firm jelly Pinch of salt 2 egg whites Beat 2 egg whites until quite stiff and able to stand by them- selves, then add 1 glass of firm jelly, pinch of salt, and beat thor- oughly. Use in place of whipped cream. Mrs. James Cooper 59 ORANGE ICE BOX CAKE 18 squares sponge cake (2 inch) iy2 cups confectioner's sugar 1 2 cup butter y2 cup orange' juice 3 tbs lemon juice 1/8 teaspoon salt 2 tbs grated orange rind 1 cup whipped cream 4 egg yolks 4 egg whites beaten

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