Orange Icebox Cake Recipe
Ingredients
| 1 1/2 doz. lady fingers | ||
| Butter | 1/4 Pound | |
| Sugar | 1 Cup (16 tbs) | |
| Cream | 1/2 Pint | |
| 3 eggs, beaten separately | ||
| Juice of one large orange | ||
| Orange rind | 1 Tablespoon, grated | |
| Juice 1 lemon | ||
| 1 teaspoon grated lemon rind | ||
Directions
Cream sugar and butter as for any cake.
Beat yolks, add to creamed sugar and butter; then add fruit juices and grated rind.
Beat egg whites, add last.
Separate lady fingers, place 6 halves in desired platter; add mixture, then more cakes alternately until there are 5 layers.
Place in refrigerator overnight.
Before serving, whip the 1/2 pint of cream, and ice the cake.
Garnish with cherries.
Beat yolks, add to creamed sugar and butter; then add fruit juices and grated rind.
Beat egg whites, add last.
Separate lady fingers, place 6 halves in desired platter; add mixture, then more cakes alternately until there are 5 layers.
Place in refrigerator overnight.
Before serving, whip the 1/2 pint of cream, and ice the cake.
Garnish with cherries.
Chef
