Portsmouth Orange Cake

Ingredients

• four large eggs
• a cupful of powdered sugar
• a cupful of granulated sugar
• a cupful of flour
• a teaspoonful of baking-powder
• four sweet oranges
• the rind and juice of half a lemon
• a saltspoonful of tartaric acid

Method

1. 1

   Grate the rind of one orange into a plate, squeeze the juice of half the orange onto it, and add tartaric acid.

2. 2

   Let it stand for half an hour.

3. 3

   Mix baking powder with flour and sift.

4. 4

   Separate egg whites and yolks.

5. 5

   Beat yolks with sugar until light, then add lemon rind and juice.

6. 6

   Beat egg whites to stiff froth and fold into yolk mixture with flour.

7. 7

   Bake in two shallow pans for 18 minutes.

8. 8

   Prepare icing with reserved orange juice and rind mixed with powdered sugar.

9. 9

   Slice remaining oranges and layer on the cake with icing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 399. The excerpt below is the record exactly as published.

Portsmouth Orange Cake. This calls for four large eggs, a cupful of powdered sugar, a cupful of granulated sugar, a cupful of flour, measured after a sifting, a teaspoonful of baking-powder, four sweet oranges, and the rind and juice of half a lemon. CAKE. 757 Grate the rind of one of the oranges into a deep plate, and squeeze upon it the juice of half the orange. Add a saltspoonful of tartaric acid

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