The "Speedy" Orange Cake: A Relic of Mid-Century Optimism - (1960's)
Ah, the 1960s. An era where we were promised flying cars but settled for "lightened cooking fat" and recipes printed on collectible cards. This particular specimen, Family Cakes Card 5, promises a "Speedy Orange Cake."
With a 10-minute prep time and a 55-minute bake, "speedy" is clearly a relative term—much like "moderate" is a relative term for an oven temperature when you’re dealing with the temperament of a vintage Gas Mark 4.
The Anatomy of a Quick Fix
If you’re looking for a cake that doesn’t demand a three-day commitment or a degree in pâtisserie, this is your champion. It’s a simple, honest sponge that relies heavily on the "modern" miracle of shortening to do the heavy lifting.
What You’ll Need:
- The Dry Stuff: 5 oz (150 g) sieved self-raising flour and 4 oz (100 g) castor sugar.
- The Fat: 3 oz (75 g) shortening (or "lightened cooking fat" for those who enjoy euphemisms).
- The Binding Agents: 2 eggs.
- The Flavor: 1 tablespoon orange juice and the grated rind of one orange.
The Method (or, The Two-Minute Workout)
The instructions are refreshingly brief, assuming you have both a "large mixing bowl" and the forearm strength of a blacksmith.
- The Dump and Stir: Throw everything into the bowl. Stir gently until it softens, then—and this is where the "speed" happens—cream it briskly for 2 minutes until it’s "soft and light."
- The Prep: Shove the mixture into a greased and floured tin (6-inch square or 7-inch round). Flatten the top, because gravity apparently needs a head start.
- The Heat: Bake at 180°C (350°F / Gas Mark 4) in the center of the oven.
- The Finger Test: You’ll know it’s done when it shrinks away from the tin and leaves no impression when pressed "gently but firmly" with a finger.
- The Finish: Turn it out onto a wire tray and try to contain your excitement while it cools.
