Use a layer of the brown cake as a founaatioa
lor the pile spread with yellow custard, then the pink coated with
chocolate, then the white and yellow layers separated with the white
frosting, or put together in any order fancied. Very elaborate and
nice.
Orange Catce. — Beat whites of three and yolks of five eggs sep-
arately ; cream two cups sugar and a half cup butter ; add one-half
cup cold water, two and one-half cups flour, two teaspoons baking
powder and the grated rind and juice of one orange (saving one ta-
olespoon juice for frosting). Bake in layers and put together with
this frosting : Whites of two eggs, two cups sugar and the table-
spoon orange juice. Frost top also.
Orange Custard Cake.^^ne and one-half cups sugar; one cup
butter, two and one-half cups flour, five well beaten eggs, four tea-
spoons sweet milk, two teaspoons baking powder. Bake in layers.
For filling : Two whole oranges grated with peel of one ; one cup
sugar, two tablespoons butter, two e<rgs ; beat well together and boil
until it thickens, stirring to keep it from burning on the bot'tom.
Orange Cake, — Two cups sugar, half cup butter, three and a
half cups sifted flour, half cwp sweet milk, three eggs beaten sepa-
rately, three teaspoons baking powder mixed in flour ; bake in jelly«
LAYER CAKE. 79
pans. For filling, take the juice and grated rind of two oranges, two
tablespoons cold water, two cups sugar; cook in custard kettle
and when scalding hot stir in the jrolks of two well beaten eggs, and
just before taking from the fire stir in the white of one egg slightly
beaten, and when cold put between layers of cake; frost the top witn
the other egg. Or for mystic Orange Cakcj to the well-beaten whites
of thirteen eggs, add alternately one and one-third pints pulverized
sugar and the beaten yolks, a little at a time of each ; beat thorough-
ly add pint flour and two-thirds gint of corn starch (some sift
with this, teaspoon baking powder) and when partially mixed pour
in half pint boiling butter. When well beaten oake in jelly pans.
For filling, cream yolks of eight eggs, half pint sugar, tablespoon
com starch and add juice of t^vo oranges ana one lemon with grat-
ed rind of former and half pint of water, cook as above and spread
as directed. Very nice and delici^ous. For Mystic Lemon Cake,
use juice and grated rind of two lemons and juice of one oranpe or
latter may be omitted. For Buckeye Lemon (Jake^ use batter ot Min-
nesota cake and a filling as follows : grated rind of one lemon and
pound well in a mortar with one ounce sugar ; rub into this with
th« pestle one egg and juice of one lemon and enough **XXX" sugar
to make a nice smooth paste. For Pine Apple Cake^ spread the lay-
ers with grated pine-apple sprinkled with sugar; and a nice orna-
ment of a pine-apple is described in Charlotte Russe recipe. ✪ Orange Cake
Page 63 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Use a layer of the brown cake as a foundation for the pile spread with yellow custard, then the pink coated with chocolate, then the white and yellow layers separated with the white frosting, or put together in any order fancied. Very elaborate and nice.
Orange Catce. — Beat whites of three and yolks of five eggs separately ; cream two cups sugar and a half cup butter ; add one-half cup cold water, two and one-half cups flour, two teaspoons baking powder and the grated rind and juice of one orange (saving one tablespoon juice for frosting). Bake in layers and put together with this frosting : Whites of two eggs, two cups sugar and the tablespoon orange juice. Frost top also.
Orange Custard Cake. — One and one-half cups sugar; one cup butter, two and one-half cups flour, five well beaten eggs, four teaspoons sweet milk, two teaspoons baking powder. Bake in layers. For filling : Two whole oranges grated with peel of one ; one cup sugar, two tablespoons butter, two eggs ; beat well together and boil until it thickens, stirring to keep it from burning on the bottom.
Orange Cake, — Two cups sugar, half cup butter, three and a half cups sifted flour, half cwp sweet milk, three eggs beaten separately, three teaspoons baking powder mixed in flour ; bake in jelly-cake pans. For filling, take the juice and grated rind of two oranges, two tablespoons cold water, two cups sugar; cook in custard kettle and when scalding hot stir in the yolks of two well beaten eggs, and just before taking from the fire stir in the white of one egg slightly beaten, and when cold put between layers of cake; frost the top with the other egg. Or for Mystic Orange Cake, to the well-beaten whites of thirteen eggs, add alternately one and one-third pints pulverized sugar and the beaten yolks, a little at a time of each ; beat thoroughly add pint flour and two-thirds gint of corn starch (some sift with this, teaspoon baking powder) and when partially mixed pour in half pint boiling butter. When well beaten bake in jelly pans. For filling, cream yolks of eight eggs, half pint sugar, tablespoon com starch and add juice of t^vo oranges ana one lemon with grated rind of former and half pint of water, cook as above and spread as directed. Very nice and delicious. For Mystic Lemon Cake, use juice and grated rind of two lemons and juice of one orange or latter may be omitted. For Buckeye Lemon Cake, use batter ot Minnesota cake and a filling as follows : grated rind of one lemon and pound well in a mortar with one ounce sugar ; rub into this with the pestle one egg and juice of one lemon and enough **XXX" sugar to make a nice smooth paste. For Pine Apple Cake, spread the layers with grated pine-apple sprinkled with sugar; and a nice ornament of a pine-apple is described in Charlotte Russe recipe.
Records on this page
Orange CakeOrange Custard Cake