Custard Angel Cake
|Scalded milk||3 Cup (48 tbs) (Hot)|
|Well beaten egg yolk||9 , mixed with 2/3 cup sifted flour|
|Sifted flour||2⁄3 Cup (10.67 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Grated orange rind||2 (Yellow Colored)|
Pour hot, scalded milk over the eggs which have been beaten and mixed with the flour, sugar, and salt.
Return to double boiler and let cook until there is no taste of the flour.
When cool add the orange rind.
I fit an orange juice glass into the hole in the bottom layer of the cake, and then add the thick custard, then the top layer.
The glass holds the top layer off the custard and prevents its spilling.
After custard has been poured, whip 1 qt. of cream and spread thickly over top and sides of cake.