Orange Cream Cake

      2 c  Cake flour, sifted
      2 ts Baking powder
    1/2 c  Butter
      1 c  Sugar; sifted
    2/3 c  Milk
      1 ts Vanilla
      3    Egg white; stiffly beaten
           *=*
           -ORANGE FILLING*
      3 tb Cake flour
      1 c  Sugar
      1    Orange rind; grated
    1/2 c  Orange juice
      3 tb Lemon juice
    1/4 c  ;Water
      1    Egg; slightly beaten
      2 ts Butter
           *=*
           -SEVEN MINUTE FROSTING*
      2    Egg white; unbeaten
  1 1/2 c  Sugar
      5 tb ;Water, cold
    1/2 ts Salt
      1 ts Vanilla
      2    Marshmallow; cut in eighths
      1 ts Corn syrup, light

Cake: Sift flour once, measure, add baking powder, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9" layer pans in a 375 F. oven 25 to 30 minutes. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting. Decorate with mandarin orange sections. Filling: Combine ingredients in order given. Cook in a double boiler ten minutes, stirring constantly. Cool. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.


Yield: 12 Servings