Orange Cake
Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar.
The rind and juice of one large, or two small oranges. The rind and juice of one-half lemon; the other half to be used for the cake.--Mrs. P. McG.
Orange Cake. 8 eggs. 1 1/2 pounds sugar. 1 1/2 pounds flour. 3/4 pound butter. 1 pint milk. 2 teaspoonfuls cream tartar. 1 teaspoonful soda.
Beat the eggs very light, and mix in the sugar and creamed butter. Pour in half the milk, and dissolve the cream tartar and soda in the other half. Add the sifted flour as quickly as possible after the foaming milk is poured in. Bake in jellycake pans.
Take six oranges, grate the peel and squeeze the juice with two pounds pulverized sugar. If you use sweet oranges, add the juice of two lemons. After stirring to a smooth paste, spread between the layers of the cake. Ice, or sprinkle over sugar the last layer on top of the cake.--Mrs. J. C. W. Orange Cake.
First make a sponge cake with twelve eggs, the weight of twelve eggs in sugar, and weight of ten in flour. Then make an icing of the whites of two eggs, the juice of one lemon, and the juice and grated rind of two oranges; add sufficient powdered sugar to make the proper consistency for icing--then put between each cake, and on top of the whole cake.--Mrs. C. B.