This charming Orange Cake recipe comes from 1930, handwritten in flowing cursive script. A nostalgic treat, it reflects the elegance and resourcefulness of vintage baking. The recipe combines citrus zest and juice with fluffy egg whites and a rich, creamy batter. Light, fragrant, and delicately sweet, this cake is perfect for springtime celebrations or any afternoon tea. The icing, made from fresh orange and lemon juice, adds a zesty finish that enhances its timeless charm.
Ingredients
For the Cake:
- 5 egg yolks
- 2 cups sugar
- ⅛ tsp salt
- 1 orange (juice and grated rind )
- ½ tsp baking soda
- ½ cup cold water
- 2 tsp baking powder
- 2 cups flour (unsifted, pastry flour preferred)
- 3 egg whites (stiffly beaten)
For the Icing & Filling:
- 2 egg whites
- 2 oranges (juice & grated rind)
- 1 lemon (juice)
- 2 cups sugar (approximate, adjust for consistency)
Instructions
Step 1: Prepare Yolks and Base Mixture
- Beat 5 egg yolks until creamy.
- Add 2 cups sugar and a pinch of salt.
- Mix in the juice and grated rind of 1 orange.
Step 2: Combine Dry and Wet Ingredients
- Stir in ½ tsp baking soda and ½ cup cold water.
- Add 2 level tsp baking powder.
- Gradually fold in 2 cups unsifted pastry flour.
Step 3: Fold in Egg Whites
- Beat 3 egg whites until stiff.
- Gently fold into the batter in three portions.
Step 4: Bake
- Pour batter into a greased and floured cake pan.
- Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean.
Step 5: Make Icing and Filling
- Beat whites of 2 eggs.
- Add juice and rind of 2 oranges and juice of 1 lemon.
- Mix in 2 cups of sugar to achieve a spreadable consistency.
Step 6: Assemble Cake
- Once the cake is cool, slice and spread icing between layers and on top.
Tips
- Add 1 tsp orange extract for a stronger citrus punch.
- Use cake flour for an extra-light crumb (closest to the “pastry flour” noted).
- Fold in ½ cup finely chopped candied orange peel for texture.
- Replace cold water with orange juice for deeper flavor.
- Add zest of an additional lemon to brighten the icing.
- Make it a layer cake by doubling the icing and spreading between 2–3 layers.
- Add a pinch of cinnamon for a subtle warmth.
- Serve with whipped cream or vanilla ice cream.
- For a modern twist, fill with orange curd instead of the handwritten icing.
Transcription of the Original Recipe
Read or copy the transcription
Mary Perry 1930 Orange Cake 5 egg yolks beaten until creamy. 2 c sugar - 1 pinch salt Juice & grated rind of 1 orange ½ c cold water 2 level tsp. b. pow. in 2 cups unsifted flour. (pastry flour) Stiffly beaten whites of 3 eggs last folded into mixture (3 tins) ____ Icing & filling for cake. Whites of 2 eggs Juice & rind of ½ orange Juice of ¼ lemon Conf Sugar to spread - nearly 1 lb. Spread between & on top
From Transcription to Instructions
Hi from Salvaged Recipes, we love that you found Mary Perry's Orange Cake. The original transcription is a terse list: yolks, sugar, orange, flour, then fold in three stiff whites and a short note for icing. Our instructions break that quick note into clear steps, tell you when to fold the whites in portions, and add a baking temperature/time plus pan prep that the original transcription omits. You’ll also see the icing quantities in our instructions are larger than the original transcription’s brief note, so you know what you’ll be spreading between and on top.
Nutrition
Calories: 355kcalCarbohydrates: 62gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 48gVitamin A: 160IUVitamin C: 7mgCalcium: 40mgIron: 1.2mg
