Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 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
- two cups sugar
- one-half cup butter
- one-half cup cold water
- one-half cups flour
- two square tins
- five eggs sep- arately
- one orange
- one table- spoon
- two eggs
- two small cups sugar
Directions
Mrs. S. W. Cheever, Ottawa, III.
Beat the whites of three and the yolks of five eggs sep- arately; stir to a cream; two cups sugar, one-half cup butter; add one-half cup cold water, two and one-half cups flour with two teaspoons baking powder, grated rind of one orange and all the juice (except about one table- spoon), stirred into the cake. Bake in two square tins.
Frosting. — Whites of two eggs, two small cups sugar, with a tablespoon of the orange juice sved from the cake. When the cake is cold, join them with this frosting and frost the tops.