Orange Cake (Iced), also called “Trocadero Cake.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

6 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a saltspoonful of vanilla essence
10 ozs. castor sugar ↝ Sugars, granulated [Sweets]
the very finely chopped peel of 3 oranges ↝ Orange peel, raw [Fruits and Fruit Juices]
1 teaspoonful of Marshall’s liquid carmine
6 ozs. fine flour that has been rubbed through a wire sieve ↝ Flour, semolina, fine [Cereal Grains and Pasta]

for mould

warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
buttered paper ↝ Rice paper [Crackers, excludes saltines]
flour and sugar mixed in equal proportions ↝ Flour, 00 [Cereal Grains and Pasta]

for filling and topping

orange marmalade that has been rubbed through a sieve ↝ Marmalade, orange [Sweets]
maraschino icing or orange icing; see icing. ↝ Cherries, maraschino [Other fruits and fruit salads]
finely-shredded pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]

Instructions (8)

Put 6 whole eggs into a stewpan with a saltspoonful of vanilla essence, 10 ozs. castor sugar, the very finely chopped peel of 3 oranges, and, if you wish to colour it, 1 teaspoonful of Marshall’s liquid carmine.
Whip this mixture with a whisk over boiling water on the stove till it is warm, then remove it from the fire and continue the whipping till the ingredients are cold and stiff like thickly-whipped cream.
Mix into it with a wooden spoon 6 ozs. fine flour that has been rubbed through a wire sieve and put into the screen to get warm beforehand.
Brush over a No. 4 size Charlotte mould with warm butter, paper it with buttered paper and dust over with flour and sugar mixed in equal proportions.
Pour the cake mixture into the mould and bake in a very moderate oven for 11/2 hours.
Turn out the cake on to a pastry rack or sieve and let it get quite cold.
Cut it in slices and spread each slice with orange marmalade that has been rubbed through a sieve, place the slices together in their original order into cake form, and then cover the cake with maraschino icing or orange icing; see icing.
When the icing is beginning to set, sprinkle all over it some finely-shredded pistachio nuts, and dish up on a dish paper.

Original Text

Orange Cake (Iced), also called “Trocadero Cake.”
(Ida Darwin, The Orchard, Cambridge. 1894.)
Put 6 whole eggs into a stewpan with a saltspoonful of vanilla essence, 10 ozs. castor sugar, the very finely chopped peel of 3 oranges, and, if you wish to colour it, 1 teaspoonful of Marshall’s liquid carmine. Whip this mixture with a whisk over boiling water on the stove till it is warm, then remove it from the fire and continue the whipping till the ingredients are cold and stiff like thickly-whipped cream; mix into it with a wooden spoon 6 ozs. fine flour that has been rubbed through a wire sieve and put into the screen to get warm beforehand.
Brush over a No. 4 size Charlotte mould with warm butter, paper it with buttered paper and dust over with flour and sugar mixed in equal proportions.
Pour the cake mixture into the mould and bake in a very moderate oven for 1½ hours, then turn out the cake on to a pastry rack or sieve and let it get quite cold.
Cut it in slices and spread each slice with orange marmalade that has been rubbed through a sieve, place the slices together in their original order into cake form, and then cover the cake with maraschino icing or orange icing; see icing. When the icing is beginning to set, sprinkle all over it some finely-shredded pistachio nuts, and dish up on a dish paper.

Notes

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