ORANGE CAKE.

Beat to a cream the yolks of four eggs with one
cup of granulated sugar, to which add the whites of
two eggs beaten to a stiff froth, one-half cup of milk
alternately with one and a half cups of sifted flour
into which a teaspoonful and a half of baking pow-
der has been well mixed. Beat well and bake in three
layers if the pans are large, or four if small, in a quick
oven from seven to ten minutes, try with a broom
straw, and when it comes out clean remove from the
oven. Don’t let them bake a moment too long, or
they will not absorb the icing.

FILLING. The whites of two eggs beaten to a
stiff froth, to which add a cup of powdered sugar,
pouring it in all at once and beating hard, then the
grated rind of an orange select one dark in color
and the juice. The mixture should be like a thick
cream. Spread thickly on the cake while hot, and to
what is left add enough sugar about half a cupful
for frosting to harden. Ice the top and sides. This
is a delicious cake, easily and quickly made.

Tags: low fat recipes, food recipes, cooking light magazine, low carb recipes, low fat recipes