Orange Cream Cake

Rate/Review 4 people saved this recipe

This moist and delicious cake is made with marshmallows and a bit of orange juice which gives it that rich taste.

Be the first to add a photo of this recipe!
90 min. Prep: 45 min. Cook: 45 min.
410 calories/serving (approx.)
12 servings suggest servings

Ingredients

2cups cake flour sifted
2teaspoons baking powder
1/2cup butter
1cup sugar sifted
2/3cups milk
1teaspoon vanilla extract
3each egg whites stiffly beaten
3tablespoons cake flour
1cup sugar
1each orange zest grated
1/2cup orange juice
3tablespoons lemon juice
1/4cup water
1each egg slightly beaten
2teaspoons butter
2each egg whites unbeaten
1 1/2cup sugar
5tablespoons water cold
1/2teaspoon salt
1teaspoon vanilla extract
2each marshmallows cut in eighths
1teaspoon corn syrup light

Directions

Cake: Sift flour once, measure, add baking powder, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites.

Bake in two greased 9 inch layer pans in a 375 F oven 25 to 30 minutes. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting. Decorate with mandarin orange sections.

Filling: Combine ingredients in order given. Cook in a double boiler ten minutes, stirring constantly. Cool.

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 until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.

12 Servings.

0 links
post a link
0 comments
post a comment

Rate this Recipe

Not a member? You can still rate this recipe! +1

Last Recipes Viewed

Custom Search