Orange Cream Cake
This moist and delicious cake is made with marshmallows and a bit of orange juice which gives it that rich taste.
Yield
12 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
sifted |
|
| ⅔ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 3 | tablespoons |
cake flour
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
orange zest
grated |
*
|
| ½ | cup |
orange juice
|
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | cup |
water
|
|
| 1 | each |
eggs
slightly beaten |
|
| 2 | teaspoons |
butter
|
|
| 2 | each |
egg whites
unbeaten |
*
|
| 1 ½ | cup |
sugar
|
|
| 5 | tablespoons |
water
cold |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
marshmallows
cut in eighths |
*
|
| 1 | teaspoon |
light corn syrup
light |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
sifted |
|
| 158 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
egg whites
stiffly beaten |
*
|
| 45 | ml |
cake flour
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
orange zest
grated |
*
|
| 118 | ml |
orange juice
|
|
| 45 | ml |
lemon juice
|
|
| 59 | ml |
water
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1E+1 | ml |
butter
|
|
| 2 | each |
egg whites
unbeaten |
*
|
| 355 | ml |
sugar
|
|
| 75 | ml |
water
cold |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
marshmallows
cut in eighths |
*
|
| 5 | ml |
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.
