The card for Orange Shortcake

Orange Shortcake

"Gentlewoman," July, 1916’s recipe, July 1916 · The Tinfully Family

Oven moderate oven · 350 °F · 175 °Cabout 15 minutes

Ingredients

  • 1½ cupfuls flour
  • ½ cupful cornstarch
  • 3 teaspoonfuls baking powder
  • ½ cupful butter
  • 1 cupful granulated sugar
  • 2 egg yolks, well beaten
  • ½ cupful milk
  • ½ teaspoonful vanilla
  • 2 egg whites, stiffly beaten
  • 6 large orange
  • ½ pint heavy cream, whipped and sweetened

Method

  1. Cream the butter and sugar, adding sugar gradually, then add the yolks and mix thoroughly.
  2. Sift together the flour, cornstarch, and baking powder and add this alternately with the milk to the creamed butter and sugar.
  3. Add flavoring and at the last fold in the beaten whites.
  4. Bake in two layers in buttered, paper-lined tins in a moderate oven, about 15 minutes, or until there is no sound.
  5. Peel the oranges, remove white skin, separate into sections, and cut these quite fine, rejecting the seeds.
  6. Place a layer of the orange pulp over the cake, sprinkle with a little powdered sugar, and place the other cake layer on the oranges.
  7. Cover this with orange pulp and the whipped cream.
  8. Decorate with sections of oranges.
  9. Serve very cold.

Words as written on the card, units spelled out, nothing reworded. Read from the card by Tinfully.

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