Make an old-fashioned candy-flower-studded chintz cake (1941)

Instructions

1. Sift and measure 4 cups of Presto flour, then set 1/2 (2 cups) aside.
2. Cream the butter (or shortening) with the sugar and vanilla, then divide the creamed mixture in half.
3. To one of the halves, add the grated orange rind and the 3 egg yolks.
4. Measure out half of the water (3/4 of a cup), and add alternately with about 1/2 cup of Presto at a time, using up one of the aforementioned halved portions (2 cups) of Presto.
5. Stir smooth into one later cake pan greased, bottom lined with wax paper and the paper also greased.
6. Be sure the pans are 1-1/2- by 9-inches deep.
7. To the other portion of the creamed mixture, add the other 3/4 cup of water alternately with about 1/2 cup of Presto at a time.
8. Stir smooth after each addition.
9. Fold in the egg whites.
10. Pour the cake mixture in the second layer cake pan, greased, bottom lined with wax paper and the paper also greased.
11. Bake both layers at 350 (F) for 45-50 minutes; cool.
12. Remove from their pans and put together with orange marmalade or orange frosting.
13. Make the orange frosting, starting by creaming the butter with 1/2 cup of confectioner's sugar, the grated orange rind, and egg yolk.
14. Then, add the 2 cups of confectioner's sugar.
15. Moisten the mixture with the lemon juice and enough orange juice to make the frosting right to spread.
16. Frost with orange frosting, and decorate with small orange-colored candies or bits of candied orange peel, and split pistachio nuts for the leaves.