Recipe: Orange Sponge Cake with Orange Cream Filling and Orange Butter Icing

ORANGE SPONGE CAKE

3 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
3 egg yolks
1 cup fine granulated sugar
1 tsp grated orange rind
1/3 cup orange juice and pulp
1 1/4 cup sifted flour
1 1/4 tsp baking powder
Orange Butter Cream Filling or Orange Cream Filling (recipes follow)
Orange Butter Icing (recipe follows)

Beat egg whites with rotary beater until foam begins to form.

Sift salt and cream of tartar over surface and continue beating until whites are stiff but not dry. Add yolks one at a time, beating well after each addition. Gradually beat in sugar by sifting about 2 tablespoonfuls at a time over the surface. Beat until stiff, then fold in orange rind, juice and pulp.

Mix flour and baking powder and sift 4 or 5 times. Fold dry ingredients gradually into batter wth a spatula by sifting about 2 to 3 tablespoonfuls at a time over the surface. Spread carefully into a tube pan which has never been greased. A dry wax paper may be placed in the bottom of the pan, if desired, to facilitate removal of cake.

Bake in moderate oven (330-350 degrees F) for 40-50 minutes. Invert cake and pan on wire cooler and let stand until cold (about 1 hour).

Loosen with spatula or knife and remove paper from the bottom if necessary. Slice cake in half, crosswise, making 2 layers. Put these layers together with Orange Cream Filling or Orange Filling. Spread top and sides with Orange Butter Icing or any desired icing.

ORANGE BUTTER CREAM FILLING

2 tbsp butter
3 tbsp flour
1/3 cup granulated sugar
1/8 tsp salt
3/4 cup milk
1 egg or 2 egg yolks
1/4 cup orange juice
1 tsp lemon juice
1 tbsp grated orange rind

Melt butter over direct heat, add flour and stir until frothy. Remove from heat and add sugar and salt, then the milk a little at a time. Blend thoroughly and cook over boiling water until thick.

Beat egg or egg yolks with rotary beater until foamy. Slowly pour the hot mixture over the egg, stirring continuously. Cook, with constant stirring, 3 or 4 minutes longer over boiling water. Cover and cool, stirring occasionally.

When cool add orange juice, lemon juice and grated rind. Spread on cake.

ORANGE CREAM FILLING

1/3 cup granulated sugar
3 tbsp flour
1/4 tsp salt
3/4 cup hot milk
1 egg or 2 egg yolks
1/4 cup orange juice
1 tsp lemon juice
1 tbsp grated orange rind

Combine sugar, flour, salt and cold milk to make a smooth paste. Gradually add hot milk, stirring constantly. Cook over boiling water until thick.

Beat egg or egg yolks with rotary beater until foamy. Slowly pour hot mixture over the egg, stirring continuously. Cook 3 or 4 minutes longer over boiling wter, still stirring all the time. Cover and allow to cool, with occasional stirring.

When cool add orange juice, lemon juice and grated orange rind. Spread on cake.

ORANGE BUTTER ICING

1/3 cup butter
2 tbsp orange juice
1 to 1 1/2 cups icing (confectioner's) sugar
1 or 2 tsp grated orange rind

Cream butter thoroughly. Add the liquid and beat well. Gradually blend in sugar until icing is of the right consistency to spread. Add orange juice and grated orange rind and spread on cake.

Source: Purity Cookbook (1937)