7 eggs, separated
2 c. sugar
2 c. flour
2 tsp. baking powder
1 c. fresh or frozen orange juice
1 tbsp. Wesson oil
1 tsp. orange flavoring
1/8 tsp. salt

Beat egg yolks well and then add sugar in small amounts, alternating with orange juice, until all sugar is used. Beat with mixer until lemon colored and fluffy.

Sift flour, baking powder, and salt and blend into egg yolk mixture. Do not over beat. Add oil and orange flavoring. Lastly, fold in stiffly beaten egg whites.

Line pans with wax paper. Bake in 10 inch tube pan for 45 minutes at 350 degrees or in three 9 inch pans for 30-35 minutes at 350 degrees. May also be baked in loaf pan, 40-45 minutes. If baked in tube pan, slice into 3 layers after it cools and put frosting between layers. Frost with custard frosting.

CUSTARD FROSTING:

3/4 c. sugar
3 tbsp. flour
2 whole eggs
3/4 c. milk
1/4 lb. sweet butter
1/4 lb. Crisco
1 tbsp. powdered sugar
1 tsp. vanilla

Combine sugar, flour, eggs, and milk. Cook until thickened. Cool. Add creamed butter and shortening, powdered sugar, and vanilla. Beat until smooth.