ORANGE CAKE
This Orange Cake recipe from the early 1900s offers a delightful taste of history with a bright citrus flavor. The cake features a tender crumb and a tangy orange icing, making it a refreshing and satisfying treat. The combination of orange juice, zest, and a simple cake batter creates a classic dessert perfect for any occasion.
Ingredients
- 5 count Egg yolks
- 2 cups Granulated sugar (Originally 'pulverized sugar'. Granulated sugar is a suitable modern substitute.)
- 1 count Large orange
- 1 tablespoon Orange zest (Quantity estimated (not specified in original recipe))
- 1/2 cup Cold water
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 3 count Egg whites
- 2 count Egg whites (For icing)
- 1 count Orange (For icing)
- 1/2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, beat the egg yolks with the sugar until light and fluffy. Add the juice and grated peel of one large orange, and the cold water. Mix well.
- 2In a separate bowl, sift the flour three times. Add the baking powder during the last sifting.
- 3Gradually add the dry ingredients to the wet ingredients, mixing until just combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
- 4Preheat oven to 350°F (175°C). Bake in layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 5While the cake is baking, prepare the icing. Beat the egg whites until stiff. Add the juice and peel of one orange and sugar enough to stiffen.
- 6Once the cake layers have cooled, spread the icing between the layers and on top.