ORANGE SHORTCAKE
In a word, gorgeous. This gaily flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425F and lightly grease two 8" round cake pans.
- Mix and sift first four ingredients.
- Cut in butter.
- Beat egg in a measuring cup and fill to the 1/2 cup mark with milk.
- Add egg and milk to the first mixture, stirring quickly until a soft but not sticky dough is formed, adding more milk if necessary.
- Turn onto a lightly floured board and knead for a few seconds.
- Divide dough in half and pat each gently into prepared pans.
- Bake for about 12 minutes or until golden and done; turn out onto cooling rack.
- Remove membrane from orange sections and sugar to taste.
- Place sections between layers and decoratively on top of shortcake.
- Combine sauce ingredients, bring to a boil and pour over shortcake.
Nutrition Facts : Calories 475.8, Fat 9.2, SaturatedFat 5.2, Cholesterol 55.6, Sodium 503.3, Carbohydrate 94.2, Fiber 4.5, Sugar 57.5, Protein 7
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