2 cupfuls of flour sifted three times with
1 teaspoonful of baking-powder,
½ cupful of water,
Juice of one orange,
Grated peel of one half orange.
First beat the yolks and sugar together thoroughly, then add the orange juice and grated peel, then the flour and water, a little at a time, alternately, and lastly the whites of three eggs whipped to a stiff froth.
Make the layer one and a quarter inches thick for crescents.
Bake in a moderate oven about twenty minutes, or until the cake leaves the sides of the pan. Cut the layer into pieces with a crescent-shaped cutter, and cover the tops with icing No. 1, page [191], made of confectioners’ sugar and with water strained from grated peel. Arrange the crescents as shown in illustration.
The amount of mixture given in above receipt will make a long layer which can be cut into eight crescents, and two round layers one inch thick and six inches in diameter. Spread the tops of the round layers with same icing and place one on top of the other; or use cocoanut cream filling in place of the icing, as in illustration [No. 171].