Title: Helen of Troy Orange Cake
Categories: Cake
Yield: 1 Servings

1	c	CAKE FLOUR
1 1/2	ts	BAKING POWDER
1/4	ts	SALT
4		EGG YOLKS
3/4	c	SUGAR
		GRATED RIND OF ONE ORANGE
1/4	c	ORANGE JUICE
4		EGG WHITES
1/4	c	SUGAR
		ORANGE CREAM FILLING
1		EGG YOLK
1/4	c	SUGAR
		GRATED RIND OF 1/2 ORANGE
2	tb	ORANGE JUICE
1	ts	LEMON JUICE
1/2	c	CREAM--STIFFLY WHIPPED.
		ORANGE ICING
		GRATED RIND OF 1/2 ORANGE
1/2	ts	GRATED LEMON RIND
2	tb	ORANGE JUICE
1	ts	LEMON JUICE
	pn	SALT (A FEW GRAINS)
1	tb	BUTTER
1		EGG YOLK
1 1/2	c	SIFTED CONFECTIONER'S SUGAR
		OR MORE

SIFT FLOUR, BAKING POWDER AND SALT TOGETHER. BEAT EGG YOLKS UNTIL LIGHT, ADD 3/4 CUP SUGAR GRADUALLY, ADD ORANGE RIND, AND JUICE. FOLD IN FLOUR MIXTURE. BEAT EGG WHITES TIL STIFF ADD 1/4 CUP SUGAR, FOLD EGG WHITES INTO OTHER BATTER. BAKE IN GREASED LAYER CAKE PANS THAT HAVE BEEN LINED WITH WAXED PAPER IN SLOW OVEN 325 DEGREES FOR 45 MINUTES.

ORANGE CREAM FILLING

MIX FIRST FIVE INGREDIENTS COOK UNTIL THICK. COOL AND FOLD IN BEATEN WHIPPED CREAM---SPREAD BETWEEN LAYERS.

ORANGE ICING

ADD ORANGE AND LEMON RIND TO JUICES AND LET STAND 10 MINUTES. CREAM BUTTER, ADD EGG YOLK AND SALT. BEAT UNTIL LIGHT AND FLUFFY. ADD JUICE AND POWDERED SUGAR UNTIL RIGHT CONSISTENCY TO SPREAD.

1933 Pillsbury Flour Mills Cook book Marilyn

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