Orange Cake Recipe

Beat to a cream the yolks of four eggs with one cup of granulated sugar,

to which add the whites of two eggs beaten to a stiff froth, one-half

cup of milk alternately with one and a half cups of sifted flour into

which a teaspoonful and a half of baking powder has been well mixed.

Beat well and bake in three layers if the pans are large, or four if

small, in a quick oven from seven to ten minutes, try with a broom

straw, and when it comes out clean remove from the oven. Don't let them

bake a moment too long, or they will not absorb the icing.



FILLING.--The whites of two eggs beaten to a stiff froth, to which add a

cup of powdered sugar, pouring it in all at once and beating hard, then

the grated rind of an orange--select one dark in color--and the juice.

The mixture should be like a thick cream. Spread thickly on the cake

while hot, and to what is left add enough sugar--about half a

cupful--for frosting to harden. Ice the top and sides. This is a

delicious cake, easily and quickly made.

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