1 1/2 c. sugar
7 eggs, separated
1 orange, rind & juice (enough plus water for 8 tablespoons liquid)
1 1/2 c. cake flour
1/2 tsp. salt
1/2 tsp. cream of tartar

Beat yolks good (lemon color) and add sugar slowly. Add orange juice mixture to egg yolks gradually. Sift flour and salt and fold into egg mixture. Beat well until mixed. Beat whites, add cream of tartar and beat until stiff peaks form. Fold whites into mixture. Bake 1 hour at 325 degrees in angel food cake pan. Cool completely inverted over bottle, etc. Cake may be frozen for later use.

LEMON FILLING:

1 c. sugar
4 1/2 tbsp. flour
1 1/4 c. water
3 yolks, slightly beaten
1/4 c. lemon juice (use real lemons)
2 tbsp. butter
A little grated lemon peel

Mix sugar, flour and few grains salt. Gradually add water and mix. Beat 3 yolks slightly and add to above. Cook until thick (about 10 minutes) and add 1/4 cup lemon juice (use real lemons) and 2 tablespoons butter and a little grated lemon peel. Double lemon filling if using entire cake.

Slice cake vertically in approximately 1/2 inch slices (electric knife is handy and trim outer crust off.) Layer cake, lemon filling, cake, lemon filling until gone. Chill. Serve with whipped cream. Use a pan approximately 7 1/2 x 12 x 4 inches deep.