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Orange Cake

Orange cake from Erken 1914: whip 3 eggs and 140 g sugar until thick, stir in grated orange zest, fold in 170 g flour with 1 tsp baking powder. Bake about 20 minutes in a hot oven and glaze when cold with 225 g powdered sugar mixed with the orange juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 517 (falt i det fri)

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About the dish

A simple orange cake from the chapter "Cakes for dessert" in "Stor kokebok" (1914). Both the zest and the juice of the orange are used – the zest in the batter, the juice in the glaze – typical of Erken's thrifty use of costly imported goods.

How to make it

  1. 1

    Whip the eggs and sugar

    Whip the eggs and sugar until thick and pale – half an hour in the original, about 8 minutes with a mixer.

  2. 2

    Add orange zest

    Wash the orange well, grate the yellow zest and stir it into the egg mixture.

  3. 3

    Fold in the flour

    Mix the sifted flour with the baking powder and add it a little at a time. Work everything together well.

  4. 4

    Bake

    Pour the batter into a greased pan and bake in a hot oven, about 200 °C (390 °F), for roughly 20 minutes.

  5. 5

    Glaze

    Stir the powdered sugar and orange juice together until the sugar has dissolved. Pour the glaze over the cold cake.

Changes from the original

Measurements have been converted to modern units and "flormelis" is given as powdered sugar (sifted). The oven temperature is specified as about 200 °C (390 °F), and the whipping time is noted for an electric mixer.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 517) → 1949 (korrekturlest, s. 597)~70% av teksten endretfjernetlagt til
3 egg 140 gr. sukker 170 gr. mel 1 teske teskje bakepulver 1 appelsin. Glassur: 225 gr. flormelis saften av appelsinen. Eggene og sukkeret slaaes vispes ½ time, tilsættes det revne skal av den renvaskede appelsin. Det sigtede tilsettes vannet, mel og bakepulveret blandes og haves i eggemassen litt efter litt. Alt arbeides godt sammen, haves bakepulver. Stekes i smurt form og stekes i varm ovn strødd form ca. 20 minutter. — Naar kåken er kold, bestrykes den med sukkerglassur, laget av: Sukkeret og appelsinsaften røres sammen, til sukkeret er smeltet; heldes over kåken. 1 time.

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Frequently asked questions

How long should the eggs and sugar be beaten?
According to the original recipe, the eggs and sugar should be beaten for half an hour – that makes the batter airy enough without any leavening other than the baking powder. With an electric mixer, 8–10 minutes is enough, until the mixture is pale and thick.
How long and at what temperature should the cake be baked?
About 20 minutes in a hot oven (around 190 °C) in a greased pan. Use a cake tester or toothpick to check that it is baked through.
How do I use the orange in the recipe?
The grated zest of the well-washed orange is stirred into the egg mixture, while the juice is used for the glaze together with 225 g powdered sugar. The glaze is stirred until the sugar has dissolved and poured over the cooled cake.

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