Brown Derby Sponge Cake Recipe – 1938

Brown Derby Sponge Cake

Recipe for the Brown Derby Sponge Cake with Orange-Coconut Icing


5 eggs, separated
1 teaspoon grated orange rind
1 cup orange juice
1.5 cups sugar
1.5 cups sifted flour
.5 teaspoon baking powder (scant)
1/4 teaspoon salt
3/4 teaspoon cream of tartar (scant)

Separate the eggs. Beat yolks with rotary beater until thick. Add orange rind and juice. Beat with rotary beater until thick and foamy. Add sugar gradually, beating well after each addition. Sift flour, measure. Add baking powder and salt and sift twice. Add flour mixture to egg yolk mixture. Blend thoroughly but lightly. Whip egg whites until foamy, add cream of tartar and beat until they will hold up in peaks, stiff but not dry. Combine with egg yolk mixture, folding together gently until thoroughly blended. Turn into ungreased tube pan. Bake in moderate oven (350 degrees F,) until done and golden brown (approximately 1 hour). Invert in pan to cool. Remove from pan. Cover with Orange-Coconut Icing.


2 tablespoon boiling water
1 tablespoon butter
2 cups confectioner’s sugar
1/4 teaspoon orange extract
Orange juice, shredded coconut

Melt the butter in the boiling water. Add the confectioner’s sugar gradually, beating well. Add orange extract. Then add a little orange juice (approxinately 2 tablespoons) very gradually, until icing is of right consistency to spread. Cover entire cake, then sprinkle immediately with shredded coconut.

Source: Marjorie Dean for Modern Screen Magazine (1938)

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