Orange Layer Cake Recipe

Ingredients for Orange Layer Cake Recipe

Beat together until thick
2 egg yolks
¼ teaspoon grated orange rind
4 tablespoons orange juice and
½ tablespoon lemon juice. Add
¾ cup sugar gradually, continuing to beat with egg beater. Fold in
2 egg whites, beaten stiff and
1 cup pastry flour, sifted 4 times with
¼ teaspoon soda and
¼ teaspoon salt. Grease an angel cake or deep round tin and line bottom with greased paper. Pour in cake mixture and bake 30 minutes at 375 degrees F. Split, put
Orange cream filling between layers, and frost top with

Boiled orange frosting.
ORANGE CREAM FILLING
Melt
2 tablespoons butter, add
4 tablespoons cornstarch, and when mixed add
Grated rind 1 orange
1 cup orange juice and
1 cup sugar.
Bring to boiling point, stirring all the time.
Cook 15 minutes over boiling water.
Add
1/2 teaspoon salt and
1 1/2 tablespoons lemon juice.
Cool and fold in
1 cup cream beaten stiff
BOILED ORANGE FROSTING
Put
1 cup sugar and
1/4 cup water in a small saucepan.
Stir until sugar is dissolved and boiling point is reached.
Do not stir after it boils.
Wash down sides of saucepan with pastry brush dipped in cold water to prevent formation of crystals.
Cook until syrup spins a 4-inch thread when dropped from spoon held at least 8 inches above pan.
Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
1/2 tablespoon orange juice and spread on cake
2 egg whites may be used instead of egg yolks if preferred.
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