2 eggs, separated
1 1/2 c. sugar
2 1/4 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1/3 c. Wesson oil
1 c. milk
1 1/2 tsp. vanilla

Heat oven to 350 degrees. Lightly oil and flour two 8 or 9 x 1 1/2 inch layer pans. In small bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating until egg whites are very stiff. Stir remaining sugar, flour, baking powder and salt into another bowl. Add oil, half the milk and vanilla; beat 1 minute. Add remaining milk, egg yolks and beat vigorously 1 minute or more. Fold in egg whites. Bake 30-35 minutes.

For Orange Filling: Blend 3 tablespoons cornstarch with 1/2 cup sugar; add 2 cups orange juice. Cook over medium heat until thick. Cool and fold in 1 cup orange sections, drained.

For Icing: Blend 2 cups sifted confectioners' sugar with 4-5 tablespoons milk and 1 teaspoon vanilla. Drizzle over top and sides of cake. Decorate with grated orange peel.