Orange Cake

INGREDIENTS

Self rising flour                          - 3 ozs

Eggs                                        - 2

Orange juice                             - 2 tbls

Butter                                       - 2 ozs

Baking powder                          - ½ tsp

Castor sugar                             - 3 ozs

Rind of ½ orange and salt

METHOD

Cream butter and sugar. Add yolks of eggs and continue beating. Then mix in flour and orange juice and rind alternately. Fold in stiffly beaten whites of eggs. Pour into a buttered and floured posy pan or sandwich tin and bake in a moderate oven for 30 minutes.

The Posy of Roses (1 ¾ lb)

About 12 ozs icing sugar.

Have ready a round cake board about 8 ins in diameter. Cover it with greaseproof paper. Pleat a frill of green cellophone paper about 3 ½ ins wide and 50 ins long, and fix to the board. Place cake on top. Smear a thin coating of green butter icing over and pipe in roses and leaves – Nos: 13 and 17.

Stick a cellophane bow in front and finish off with a few sprays of asparagus fern.

Bow 19 ½ ins long and 3 ins wide.

Trails 13 ins long and 3 ins wide.

Narrowed to the middle