Make Ahead

Orphan's Cake

April  4, 2023
1 Ratings
Photo by Nina Angela McKissock
  • Prep time 1 hour 50 minutes
  • Cook time 1 hour 50 minutes
  • Serves 10
Author Notes

Since my mother was nine years old, she was shuffled around to live in different foster homes. When she was eighteen a very kind neighbor-Mrs. Bodenberger, asked her when her birthday was. Mom didn't know the exact date but always loved the Spring, so she celebrated it on April 17. When the neighbor found out that that my mom had never had a birthday cake or party, she made a magnificent cake. I made it for my mom and my three kids birthdays. Mom died three years ago at 95yrs old. I hereby share this with the world of bakers, lovers, gigglers and nurturers. I hope you taste Spring and joy in every bite! —Nina Angela McKissock

What You'll Need
  • Yellow Cake
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 3 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 cups whole milk
  • 1 teaspoon salt
  • 1 cup lemon curd
  • 1 cup raspberry jam or preserves
  • Seven Minute frosting
  • 2 egg whites
  • 1 1/2 cups granulated sugar
  • 2 teaspoons light corn syrup OR
  • 1/4 teaspoon cream of tartar
  • 1/3 cup very cold water
  • 1 teaspoon vanilla extract
  • 1 cup coconut fflakes (sweetened or unsweetened)
  1. Cream butter, add sugar gradually, creaming until light. Add eggs and vanilla and beat 'til fluffy. Sift together flour, baking powder and a teaspoon of salt. Add to creamed mixture, alternating with milk beating after each addition. Beat one minute. Bake in two greased and lightly floured 9X1 1/2 inch round layer pans. Bake at 350 degree for about 30-35 minutes. Cool ten minutes, remove from pans. Cool. Slice each layer so you can spread with lemon curd on one layer, raspberry preserves on the other layer.
  2. Place all ingredients except vanilla in top of a double boiler (don't place on water). Beat for one minute at low speed with handheld electric mixer to blend. Bring water to a boil. Cook, beating constantly until stiff peaks form-about seven minutes. Don't over cook! Remove from water, add vanilla, beat until spreading consistency, about two minutes. Spread on cake that's assembled. Then pat the coconut around the sides. Enjoy! Blanca

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