Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 tsp salt cream butter
- 1 tsp butter yolks 2 eggs beat eggs
- 3 eggs 1 e sugar 14 © orange juice 4 grated rind of orange 1% tsp baking powder
- 4 grated rind of orange 1% tsp baking powder 14 tsp salt cream butter
- 2 eggs beat eggs
- salt
Directions
14 ¢ butter 11% ¢e flour
3 eggs 1 e sugar 14 © orange juice 4 grated rind of orange 1% tsp baking powder 14 tsp salt
Cream butter and sugar, and add beaten yolks of eggs, salt, and grated rind of orange. Beat in orange juice and flour which has been sifted with the baking powder. Fold in stiffly whipped whites of eggs. Bake in loaf, and when cool spread with orange frosting.
ORANGE FROSTING,
Mix juice and grated peel of % orange with powdered sugar to make stiff enough to spread on cake. ORANGE FILLING. Juice 1 orange 1144 e sugar 14, grated rind 1 tsp butter Yolks 2 eggs Beat eggs, add sugar, grated rind, butter, and juice of
orange. Cook over hot water, stirring until it thickens. Spread between layers of cake.