Orange Cake Recipe

Orange Cake Recipe

Cake Recipe:

½ teaspoon cream of tartar

4 cups cake flour

½ teaspoon salt

1 teaspoon baking powder

2 cups sweet butter

2 cups sugar

10 eggs, separated

2 teaspoons vanilla

2 teaspoons orange liqueur

Orange frosting (recipe follows)

Preheat the oven to 325 degrees. Thoroughly grease and flour three, 9-inch round layer cake pans or one, 9-inch tube cake pan.

Cream the butter and 1 cup of the sugar until fluffy. Add the yolks, 1 at a time, beating well after each addition. Beat in the vanilla and liqueur. In a separate bowl, beat the egg whites until stiff, adding the cream of tartar, and, very gradually, the remaining sugar, beating constantly until stiff. Mix the flour, salt and baking powder. Gradually fold into the butter mixture alternately with the egg whites. Bake in the layer cake pans for about 35 minutes and the tube cake pan for 1 ½ hours. Cool completely before frosting.

Orange Frosting:

½ cup sugar

2 teaspoons light corn syrup

1/8 teaspoon cream of tartar

¼ cup water

1 egg white, stiffly beaten

1 tablespoon fresh orange juice

1 teaspoon grated orange rind

1 teaspoon orange flavoring

¼ cup powdered sugar

Place the sugar, corn syrup, cream of tartar and water in a small saucepan. Heat, stirring to dissolve the sugar. Use a wet brush to wash down the crystals from the sides of the pan. Cook the syrup to 238 degrees on the candy thermometer, or until a soft ball forms when a spoonful is dropped in cold water. Gradually pour the syrup on the beaten egg white while continuing to beat. When the frosting is thick, stir in the orange juice, rind and flavoring. If the icing is too thin, thicken with powdered sugar.

Source: Grandma Roses’s Book of Sinfully Delicious Cakes, Cookies, Pie, Cheesecakes, Cake Rolls and Pastries, Rose Naftalin, Random House, 1975

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