Orange Cream Cake

Orange Cream Cake Recipe

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linda mcdougal



★★★★★ 1 vote



  • 2 c
    cake flour, sifted
  • 2 tsp
    baking powder
  • 1/2 c
  • 1 c
    sugar, sifted
  • 2/3 c
  • 1 tsp
    vanilla extract
  • 3
    egg whites, stiffly beaten

  • 3 Tbsp
    cake flour
  • 1 c
  • 1
    orange, grated rind only
  • 3 Tbsp
    lemon juice
  • 1/4 c
  • 1
    egg, slightly beaten
  • 2 tsp
  • 1/2 c
    orange juice

  • 2
    egg whites
  • 1 1/2 c
  • 5 Tbsp
    water, cold
  • 1/2 tsp
  • 1 tsp
    vanilla extract
  • 2
    marshmallows, cut in eighths
  • 1 tsp
    corn syrup, light

How to Make Orange Cream Cake


  1. Cake: Sift flour once, measure, add baking powder and sift together three times.
  2. Cream shortening thoroughly, add sugar gradually and cream together until light and fluffy; add flour, alternately with milk, a small amount at a time.
  3. Beat after each addition until smooth; add vanilla and fold in egg whites.
  4. Bake in two greased 9 inch layer pans in a 375 oven 25 to 30 minutes.
  5. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting; decorate with mandarin orange sections.
  6. Filling: Combine ingredients in order given.
  7. Cook in a double boiler ten minutes, stirring constantly. Cool.
  8. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly.
  9. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes).
  10. Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.

Printable Recipe Card

About Orange Cream Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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