Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


Grate the peel of one-half orange, mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes. Strain and add to the beaten yolk of one egg. Stir in enough powdered sugar to make it the right consistency to spread upon the cake.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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