If you were expecting an old-time cake recipe, stop reading now. What I want to show you is a bit of history and the end result of a few hours work back in the 40s when folks had no choice but to bake and take church-affair offerings made from scratch. My mother was expected–every time–to show up with this tantalizing beauty–as tasty as it looked.
So she did.
I found a cookbook photo so like her finished cake–missing only Mom’s signature “flower” on top for decoration. Edible, of course. The fresh orange segment photo’s mine, the fruit from CA available year ’round, unlike when I still lived at home and oranges were a luxury.
Here I’m including only the two recipes which made a plain two-layer cake a standout: The filling and the icing. I’m guessing a box mix of either white or yellow cake would be a fair substitute for the original which called for sifted cake flour.
CLEAR ORANGE FILLING
Mix together in saucepan . . .
1 cup sugar
4 tbsp. cornstarch
1/2 tsp. salt
1 cup orange juice
2 tbsp. grated orange rind
1 1/2 tbsp. lemon juice
2 tbsp. butter
Bring to a rolling boil and boil 1 minute, stirring constantly. Chill before using as a filling between cooled cake layers.
DOUBLE BOILER FROSTING (7-minute)
Combine in top of double boiler . . .
2 egg whites (1/3 cup)
1/4 tsp. cream of tartar
1/3 cup of water
Place over boiling water and beat with rotary beater until mixture holds its shape.
Fold in . . .
1 1/2 tsp. vanilla
When cool enough, spread over sides and top of cake which has orange filling between layers. Gently press flaked or regular coconut into icing all over. Arrange fresh orange slices on top for garnish/decoration.