Orange Cream Cake

Name: Orange Cream Cake
Total time: P1H30M
Yield: 12
Cuisine: Fusion
Ingredients: cake flour; baking powder; butter; sugar; milk; vanilla extract; egg whites; cake flour; sugar; orange zest; orange juice; lemon juice; water; eggs; butter; egg whites; sugar; water; salt; vanilla extract; marshmallows; corn syrup, light

Submitted by TOUCAN

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

YIELD

12 servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

CUPS CAKE FLOUR
sifted

TEASPOONS BAKING POWDER

CUP BUTTER

CUP SUGAR
sifted

⅔

CUPS MILK

TEASPOON VANILLA EXTRACT

EACH EGG WHITES
stiffly beaten *

TABLESPOONS CAKE FLOUR

CUP SUGAR

EACH ORANGE ZEST
grated *

CUP ORANGE JUICE

TABLESPOONS LEMON JUICE

CUP WATER

EACH EGGS
slightly beaten

TEASPOONS BUTTER

EACH EGG WHITES
unbeaten *

1 ½

CUP SUGAR

TABLESPOONS WATER
cold

TEASPOON SALT

TEASPOON VANILLA EXTRACT

EACH MARSHMALLOWS
cut in eighths *

TEASPOON LIGHT 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℉ (190℃) 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.