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.
Nutrition
Calories: 355kcalCarbohydrates: 62gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 48gVitamin A: 160IUVitamin C: 7mgCalcium: 40mgIron: 1.2mg
Tried this recipe?Let us know how it was!