6 egg yolks
1 c. sifted sugar, divided
1 c. sifted all-purpose flour, sifted 3 times after measuring
3 tbsp. orange juice
4 egg whites
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. lemon extract

Beat egg yolks until thick and lemon colored. Gradually beat in 1/2 cup sugar. Fold in flour alternately with the juice. Beat egg whites with salt and baking powder until thick. Gradually add remaining 1/2 cup sugar. Beat until stiff. Fold into egg yolk mixture until whites are completely blended in.

Pour into 2 ungreased 9-inch layer cake pans 1 1/2 inches deep or into 2 (8-inch) pans 2 inches deep. Bake in a moderately slow oven (325°F) for about 30 minutes or until cake springs back when touched lightly with the finger.

Invert over cake racks to cool. Remove from pans to 2 flat plates, one of which will be used for serving dessert.

Topping:

orange juice
lemon juice
whipped cream
flavoring, if desired

Sprinkle orange juice mixed with lemon over cake and serve with whip cream. May put your choice flavoring in whipped cream.