The Vintage Chiffon Cake Site
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Orange Cream Icing
Melt in saucepan 1/2 cup shortening (part
butter adds flavor). Remove from heat. Blend in 4 tbsp. SOFTA-
SILK Cake Flour, 1/4 tsp. salt. Stir in slowly 1/2 cup orange juice.
Bring to a boil, stirring constantly. Boil 1 minute. (If mixture curdles,
do not be alarmed.) Remove from heat. Stir in 3 cups con-
fectioners' sugar. Set saucepan in bowl of cold water. Beat until
consistency to spread. Stir in 1 tbsp. grated orange rind. Makes icing
for Large Chiffon Cake; for Small Chiffon Cake, use half the amounts
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