CAKE BATTER:

1 1/4c. sugar
12 eggs, separated
1 lb. ground nuts, reserving 1/2 c. for the top
3/4 c. orange juice with rind, if desired

FILLING AND ICING:

5 egg yolks
8 tbsp. sugar
2 tbsp. flour
1 c. orange juice
1 pt. whipping cream

Prepare batter for cake layers. Beat egg yolks and sugar until thick and creamy, add orange juice. The ground nuts are stirred and mixture is folded into stiffly beaten egg whites. It is baked in 4 (9") layer cake pans which have been greased and lined with waxed paper on the bottom and bake at 350 degrees for 30 minutes. When removing from pan the layers should be placed immediately on serving plate peeling off waxed paper quickly and gently to avoid tearing cake.

Filling is prepared while the cake bakes. It is made by combining egg yolks, sugar, flour and orange juice. The mixture is cooked until thickened then set to cool. The custard mixture then is folded into the whipped cream and spread between and over the outside layers. Reserved ground nuts are sprinkled on top. The cake is refrigerated until ready to serve. Recipe makes 12 to 16 servings.