CREAM SPONGE CAKE:

4 egg yolks
1 c. sugar
3 tbsp. cold water
1 1/2 tbsp. cornstarch
Flour
1 1/4 tsp. baking powder
1/4 tsp. salt
4 egg whites beaten stiff
1 tsp. lemon extract

Beat yolks and water until thick and lemon colored. Add sugar gradually, then extract and beat 2 minutes. Put cornstarch in a cup and fill cup with flour. (If at high altitude add 1 tablespoon flour). Mix and sift cornstarch and flour with baking powder and salt and add to first mixture. When thoroughly mixed, add white of eggs which have been beaten stiff. Bake in two ungreased 9 inch cake pans in 350 degree oven for 30 minutes. Do not preheat oven and check after 20 minutes. After completely cool, remove cake with a spatula and knife carefully.

ORANGE FILLING AND FROSTING:

Rind and juice or 1 orange
1 1/2 tbsp. lemon juice
2 beaten eggs
1/2 pt. whipping cream
1 c. sugar
3 tbsp. butter
1 lg. tbsp. cornstarch

Whip cream and put in refrigerator until ice cold. Place all except cream in top of double boiler. Blend thoroughly and cook over steam for 25 to 30 minutes until thick. Cover and stir occasionally. Add ice cold whipped cream. Split cake layers and spread between on top and sides. Refrigerate several hours or overnight before serving.