Orange Custard Cake
By: Cresent
Published: Sunday, February 28, 2010 - 11:53pm

Ingredients




7 eggs, separated
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 cup fresh or frozen orange juice
1 tablespoon Wesson oil
1 teaspoon orange flavoring
1/8 teaspoon salt
3/4 cup sugar
3 tablespoons flour
2 whole eggs
3/4 cup milk
1/4 pound sweet butter
1/4 pound Crisco
1 tablespoon powdered sugar
1 teaspoon vanilla

Preparation

1 Beat egg yolks well and then add sugar in small amounts, alternating with orange juice, until all sugar is used. Beat with mixer until lemon colored and fluffy. 2 Sift flour, baking powder, and salt and blend into egg yolk mixture. Do not over beat. Add oil and orange flavoring. Lastly, fold in stiffly beaten egg whites. 3 Line pans with wax paper. Bake in 10 inch tube pan for 45 minutes at 350 degrees or in three 9 inch pans for 30-35 minutes at 350 degrees. May also be baked in loaf pan, 40-45 minutes. If baked in tube pan, slice into 3 layers after it cools and put frosting between layers. Frost with custard frosting. 4 Combine sugar, flour, eggs, and milk. Cook until thickened. Cool. Add creamed butter and shortening, powdered sugar, and vanilla. Beat until smooth.