| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site |
Bake the Orange Chiffon Cake in the tube
pan. When cool, remove from the pan and place on a
breadboard or cooky sheet. Split the cake cross-
wise into three even layers with a saw-toothed
knife. Spread Rich Orange Filling
between the layers, reservig a small amount to
garnish the top. Then spread Meringue
over top and sides. Bake 8 to 10 minutes
in moderately hot oven (400°), or until delicately
browned. Thin the remaining filling with a little
hot water. Spoon over the meringue, letting
some run down sides here and there. Serves 16.
Source: Google Images