I found this recipe in one of my Grandmother's stash. I think it's from the 1920's. It sounds divine, and when I get a chance I'll try it out. It looks easy enough. I'm a sucker for vintage recipes lol.
1Mix the cornstarch and sugar. Pour on gradually the hot milk, and cook until it bubbles all through, stirring constantly.
2Beat the egg yolks slightly, and add the hot mixture slowly. Cook in a double boiler for five minutes, stirring frequently.
3Add the butter, orange juice and grated orange, and lemon rinds. Beat the egg whites into stiff peeks.
4Fold in the stiffly beaten egg whites. Cool.
5Use a cake tin with a removable bottom. Line the sides and bottom with lady fingers, seperated, with the rounded side towards the pan. Spread a layer of filling over the lady fingers. Repeat until all ingredients are used up.
6Chill for twenty-four hours. Lift the bottom of the tin out with the cake, and place on a large plate. Cover the top with sweetened, flavored whipped cream. Arrange sections of orange in flower fashion on top.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...