Recipe: Spry Orange Dream Cake with Orange Cream Filling (Spry shortening recipe)

ORANGE DREAM CAKE

2 cups sifted cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup Spry vegetable shortening
1 teaspoon grated orange rind
1/4 teaspoon grated lemon rind
1/3 cup orange juice
1/3 cup water
2 eggs, unbeaten
2 teaspoons lemon juice
Orange Cream Filling (recipe follows)

Preheat oven to 375 degrees F. Grease and lightly flour two 8x8-inch baking pans.

Sift flour, sugar baking powder, baking soda and salt together. Drop in shortening (no creaming required). Add citrus rinds, juice and 1/3 cup water; beat for 200 strokes (2 minutes). Add eggs and beat 200 more strokes (2 more minutes).

Stir in lemon juice immediately before transferring batter to prepared pans.

Bake for 35-45 minutes and cool completely/chill before decorating with the Orange Cream Filling.

Keep leftover cake in the refrigerator.

ORANGE CREAM FILLING

1 cup coconut
3 teaspoons grated orange rind
1/4 cup sugar
2 tablespoons orange juice
1 tablespoon lemon juice
1 cup heavy (whipping) cream

Mix together coconut, orange rind, sugar, and juices; let stand for 15 minutes.

Whip the heavy cream well, then fold in coconut mixture.