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Receta Orange Cream Cake
by Global Cookbook

Orange Cream Cake
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  Raciónes: 12

Ingredientes

  • 2 c. Cake flour, sifted
  • 2 tsp Baking pwdr
  • 1/2 c. Butter
  • 1 c. Sugar, sifted
  • 2/3 c. Lowfat milk
  • 1 tsp Vanilla
  • 3 x Egg white, stiffly beaten ORANGE FILLING*
  • 3 Tbsp. Cake flour
  • 1 c. Sugar
  • 1 x Orange rind, grated
  • 1/2 c. Orange juice
  • 3 Tbsp. Lemon juice
  • 1/4 c. ,Water
  • 1 x Egg, slightly beaten
  • 2 tsp Butter SEVEN MINUTE FROSTING*
  • 2 x Egg white, unbeaten
  • 1 1/2 c. Sugar
  • 5 Tbsp. ,Water, cool
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 2 x Marshmallow, cut in eighths
  • 1 tsp Corn syrup, light

Direcciones

  1. Servings: 12
  2. =* CAKE*
  3. Cake: Sift flour once, measure, add in baking pwdr, and sift together three times. Cream shortening thoroughly, add in sugar gradually, and cream together till light and fluffy. Add in flour, alternately with lowfat milk, a small amount at a time. Beat after each addition till smooth. Add in vanilla. Mix in egg whites. Bake in two greased 9" layer pans in a 375 F. oven 25 to 30 min. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting. Decorate with mandarin orange sections.
  4. Filling: Combine ingredients in order given. Cook in a double boiler ten min, stirring constantly. Cold. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater till the mix will hold a peak (about seven min). Remove from warm water, add in vanilla and marshmallows and beat till cold and thick sufficient to spread.
  5. New Cake Secrets, 1931 from*Cakes Men Like by Benjamin Darling