Other Recipes from CAKESMacrotes
To Bake Cakes
Time-table For Baking Cakes
Pound Cake, One Hour.
One Egg Cake
Little French Cakes
Baking-powder Bunt Kuchen
Quick Coffee Cake
Baking-powder Cinnamon Cake
Covered Cheese Cake
Loaf Cocoanut Cake
Fruit Cake (wedding Cake)
Apple Sauce Cake
ORANGE CAKE(Cakes) - (The International Jewish Cook Book)
Beat light the yolks of five eggs with two cups of pulverized sugar, add
juice of a large orange and part of the peel grated; one-half a cup of
cold water and two cups of flour, sifted three times. Add two teaspoons
of baking-powder in last sifting and add last the stiff-beaten whites of
three eggs. Bake in layers, and spread the following icing between and
on top. Icing: beat the whites of two eggs stiff, add the juice and peel
of one orange and sugar enough to stiffen.
A CHEAP ORANGE CAKE2 eggs.
1-1/2 cupfuls sugar.
1 large tablespoonful butter.
1 cup milk.
2 cups flour sifted with 2 teaspoonfuls baking powder.
Juice and grated yellow rind of half an orange.
Bake in moderate oven in loaf or layers. If a loaf cake, ice top and
sides with the following icing:
1-1/2 cupfuls pulverized sugar, 1 tablespoonful warm water and grated
rind and juice of half an orange. Mix all together to a cream and
spread over cake.
MARY'S RECIPE FOR ORANGE CAKEGrate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2
cup butter and lard, mixed. Cream all together. Add yolks of three
eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4
teaspoonfuls of baking powder. Lastly, add the stiffly beaten whites
of the eggs. Bake in two layers.
FILLING FOR ORANGE CAKE.Grated rind and juice of half an orange, half the white of one egg,
beaten stiff. Add pulverized sugar until stiff enough to spread
between cakes and on top. (About two cups of sugar were used.)
ORANGE CAKEGrate the yellow outside rind of 1 orange into a bowl. Add 1-1/2 cups
sugar and 3/4 cups butter and beat to a cream. Then add yolks of 3
eggs. Then stir in 1 cup milk, 2-1/2 cups flour with 2 heaping
teaspoonfuls baking powder. Lastly, add the stiffly beaten whites of 3
eggs. Bake in three layers.
ORANGE CAKE. MRS. CARRIE OWENS.Two-thirds cup butter, two small cups sugar, one cup milk, three
teaspoons baking powder, the yolks of five eggs, three small cups
flour. Bake in jelly tins.
FILLING.--Whites of three eggs, beaten to a stiff froth, juice and
grated rind of one orange, sugar to give the right consistency to
spread between the layers; put white frosting on the top.
ORANGE CAKES4 tablespoons shortening
1 cup sugar
2/3 cup milk
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 cup raisins
1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk slowly; add
flour, baking powder and salt which have been sifted together; add
raisins which have been washed, drained and floured slightly; add
flavoring; mix well. Put a small amount of mixture into greased
individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle
with powdered sugar, or cover with icing.
EXPOSITION ORANGE CAKEOne cup butter, two cups sugar, one teaspoon cream tartar, one-half
teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup
ORANGE CAKEFrom MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
Two cups sugar, two cups of sifted flour, one-half cup of water, two
teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs
and the whites of three beaten separately, the grating and juice of
one orange; bake in layers like jelly cake.
_Filling_--One cup sugar, grating and juice one orange, whites of
two eggs beaten into a froth.
Orange CakeMRS. A. J. ELLIOTT.
Two cups of flour, one scant cup of milk, one cup of sugar, half a cup
of butter, two eggs, one teaspoon soda and two of cream of tartar.
Divided in six parts and spread as thin as possible in pans of uniform
size. Bake about three minutes: when done lay together with layers of
orange filling between. Method: cream sugar and butter together, then
add milk in which the soda and cream of tartar has been dissolved, then
the eggs well beaten and lastly the flour into which drop a pinch of
salt. Beat well and don't scrimp the butter.
ORANGE FILLING.--The juice and part of the grated rind of two oranges,
then add one cup of sugar. One tablespoon of flour dissolved in cup of
water which is gradually added, then beat the yolk of the egg well, and
mix well together, and boil in a steamer until it is as thick as custard
or boil about three quarters of an hour. The steamer is the safest as
the flour is liable to stick to the pan otherwise.
Orange CakeMISS FRY.
Two cups of flour, one cup of sugar, one half cup milk, two teaspoons
baking powder, one tablespoon butter, one tablespoon orange juice, two
eggs. Beat eggs and sugar, add butter (melted), orange juice and rind
of one orange, then milk. Add flour and powder and bake one half hour.
Filling:--juice and rind of one orange, one tablespoon each of lemon
juice and cornstarch, two tablespoons sugar, one teaspoon butter, one
egg. Put orange juice rind, and lemon juice into a cup, then fill with
cold water. When it boils, add cornstarch with cold water. Beat yolk of
egg with sugar, add this, then butter. When cold spread between layers.
Icing. Beat whites of two eggs, add three fourths cup powdered sugar.
Viewed 1881 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Sweet EntrÉe Of Ripe Peaches
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Baked Bass À La Wellington
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Gansleber PurÉe In Sulz
Strawberries À La "bridge"
Chicken À La Sweetbread
Duck À La Mode In Jelly
|Home Made Cookies.ca|