10 inch springform pan
Waxed paper
4 eggs
1 c. + 1 tbsp. sugar
1 orange
1/2 c. + 1 tbsp. flour
1/2 c. + 1 tbsp. cornstarch
1/2 tsp. baking powder
1/3 c. melted butter
1/2 c. sliced almonds
1 scant c. orange juice (fresh)
Juice of 1 lemon
1 tbsp. sugar
1 tbsp. powdered sugar

Separate eggs. Cream egg yolks with sugar. Mix flour, cornstarch, baking powder with grated orange rind. Add to the egg-sugar mixture. Beat egg whites until stiff and fold into dough.

Preheat oven to 350 degrees. Grease bottom of pan only and cover with waxed paper. Butter paper and sprinkle with almonds. Pour batter into pan and spread evenly. Bake 50 minutes or until golden brown. Turn off oven and leave cake in it 10 minutes longer.

Pour orange juice through a sieve and mix with lemon juice and 1 tablespoon sugar. Warm juices. Turn cake out of pan and remove paper. Poke holes in cake with a toothpick and soak with the warm juice. Shortly before serving, sift powdered sugar over cake.