Orange Sandwich Cake

Ingredients

• 6 oz. flour
• 1 or 2 oz. butter
• 1/2 lb. sugar
• 1 gill milk
• 2 tea-sps. baking powder
• 1 table-sp. orange juice
• Grated rind 1/2 orange
• 1 gill orange juice
• Grated rind 1/2 orange
• Juice 1/2 lemon
• 1 dessert-sp. cornflour
• 1 table-sp. castor sugar

Method

1. 1

   Cream the butter, sugar, and grated orange rind together, then add the eggs well beaten and the orange juice.

2. 2

   Sieve the flour and baking powder, and add them gradually to the other mixture along with the milk.

3. 3

   Mix lightly; spread the mixture on a flat tin lined with paper, and bake in a moderate oven.

4. 4

   When ready, remove the cake from the tin and allow it to cool on a wire stand or sieve, then split and spread with orange filling.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 934. The excerpt below is the record exactly as published.

Orange Sandwich Cake 6 oz. flour. 1 or 2 oz. butter. J lb. sugar. 1 gill milk. 2tea-sps. baking powder 1 table-sp. orange juice. Grated rind J orange. Filling. 1 gill orange juice. Grated rind | orange. Juice \ lemon. 1 dessert-sp. cornflour. 1 table-sp. castor sugar. Cream the butter, sugar, and grated orange rind together, then add the eggs well beaten and the orange juice. Sieve the flour and baking powder, and add them gradually to the other mix- ture along with the milk. Mix lightly ; spread the mixture on a flat tin lined with paper, and bake in a moderate oven. When ready, remove the cake from the tin and allow it to cool on a wire stand or sieve, then split and spread with orange filling. Orange Filling. — Mix the cornflour smoothly with the lemon juice, sugar, and grated orange rind, add the orange juice and turn all into a sauce- pan. Stir over the fire until boiling, and simmer slowly 5 or 6 minutes. Turn the mixture on to a plate and use it when cold. Time to bake, 15 to 20 minutes. Probable cost, 9 d. 2806. Pitcaithly Bannock \ lb. butter. \ lb. flour. | lb. rice flour. 2 oz. sweet almonds. 2oz. candied orangepeel. I oz. castor sugar. A little flavouring. Warm the butter slightly and then beat it to a cream. Blanch and chop the almonds, and 6hred the peel very finely. Mix all the other ingredients with the creamed butter, and knead into one lump 2808. Raisin Cake 1 lb. flour. 3 oz. butter. 3 oz. lard. 6 oz. sugar. J lb. raisins. J lb. currants. 1 oz. baking powder. Rind of \ lemon. 2 eggs. gills milk. ’ Sieve the flour into a large basin, and rub in the butter and lard until free from lumps. Then add the fruit carefully prepared, the grated lemon rind, sugar, and baking powder. Mix all together and make a well in the centre. Pour in the eggs well beaten and the milk, and mix again from the centre outwards. Bake in a papered tin until well risen and firm to the touch. Time to bake, about 11 hours. Probable cost. Is. 6 d. 2809. Rice Cake 5 oz. Vienna flour. 3 oz. rice flour. \ lb. castor sugar. 1 lb. butter. 6 eggs. A pinch of salt. A little flavouring. Beat the butter to a light cream, add the sieved sugar and beat again. Then add the eggs, one at a time, and beat well between each. Add the ground rice, salt, and flavouring, and lastly the flour sieved. Mix lightly, but do not beat again. Pour the mixture into a papered cake tin, filling it only half full, and bake in a moderate oven until well risen and firm to the touch. Note. — This mixture will also make very nice little cakes if baked in small greased tins. They will be richer than those from Recipe 2717. Time to bake, 1| hours. Probable cost, Is. 6 d. 584 COOKERY FOR EVERY HOUSEHOLD 2810. St. George’s Cake | lb. flour. 6 oz. sugar. 3 eggs. 1 tea-sp. ground ginger. A little milk. 2 oz. candied peel. 2 oz. butter. 2 oz. lard. £ lb. currants. 2 tea-sps. baking powder

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