The "Speedy" Orange Cake: A Relic of Mid-Century Optimism

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.

1. ​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."
2. ​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.
3. ​The Heat: Bake at 180°C (350°F / Gas Mark 4) in the center of the oven.
4. ​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.
5. ​The Finish: Turn it out onto a wire tray and try to contain your excitement while it cools.

School Cake 1920s (The Anerly Cookbook)

Here is a very basic cake recipe. I can imagine it would have plenty of scope for adding to or modifying.

1lb self raising flour
6ozs butter or lard
4ozs castor sugar
2ozs currants
2ozs sultanas
2ozs raisins, stoned and chopped
2 eggs, well beaten

Rub the butter or lard into the flour then add the other ingredients also a drop of milk if required.

Put in a well greased tin and bake for one and a half hours.

Speedy Orange Cake - 1960's (Marguerite Patten Index Card 5)

I have such good memories of this recipe.  It reminds me of that quintessentially English past time of High Tea or even being a young lad at the village Fete etc.

It is also pretty easy, as most of Marguerite Patten's recipes are.  If you don't like Orange, you can use Lemon rind instead.