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