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Orange Cream Cake
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Rating: 4.2/5 (38 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Hard
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 554
% Daily Value**
Total Fat 17g
26%
Saturated Fat 7g
11%
Unsaturated Fat 3g
Cholesterol 157mg
52%
Sodium 480mg
20%
Total Carbohydrate 97g
32%
Dietary Fiber 1g
4%
Sugars 79g
Protein 7g
Vitamin A  10%Vitamin C  27%
Calcium  16%Iron  7%
Potassium  8%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Cream Cake

Recipe Tags: Cake Recipes

Date Added: August 21, 2015

Ingredients:

2 cups Cake Flour sifted
2 teaspoons Baking Powder
1/2 cup Butter
1 cup Sugar sifted
2/3 cup Milk
1 teaspoon Vanilla
3 Eggs whites stiffly beaten
3 tablespoons Cake Flour
1 cup Sugar
1 Orange rind grated
1/2 cup Orange Juice
3 tablespoons Lemon Juice
1/4 cup Water
1 Egg slightly beaten
2 teaspoons Butter
2 Eggs whites unbeaten
1 1/2 cups Sugar
5 tablespoons Water cold
1/2 teaspoon Salt
1 teaspoon Vanilla
2 Marshmallows cut in eighths
1 teaspoon Light Corn Syrup
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Directions:

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.

3. Add flour, alternately with milk, a small amount at a time.

4. Beat after each addition until smooth. Add vanilla.

5. Fold in egg whites. Bake in two greased 9" layer pans in a 375 F oven 25 to 30 minutes.

6. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting.

7. Decorate with mandarin orange sections.

Filling: Combine ingredients in order given.

8. Cook in a double boiler ten minutes, stirring constantly.

9. Cool. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly.

10. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes).

11. Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Butter, Gluten, Corn, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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