Frosting:

3/4 c. sugar
1/4 c. water

Boil together until it spins a thread when dropped from a spoon. Gradually pour over 2 stiffly beaten egg whites and beat until peaks form. Add 1/2 tablespoon orange juice. Beat until thick enough to spread over top and sides of cake. This is a very old recipe.

Cream well together the Crisco and sugar. Beat in egg yolks. Sift together flour, salt and baking powder and add alternately with orange juice and water. Add orange rind. Fold in egg whites. Pour into 2 (9-inch) lined round pans.

Bake 25 minutes at 350°F. Cool on wire rack in the pans about 10 minutes. Turn out and allow to cool completely before filling and frosting.

Filling:

1 c. sugar
1/4 cornstarch
1 c. orange sections
2 tbsp. orange rind
1 1/2 tbsp. fresh lemon juice
1/2 tsp. salt

Cook until clear and thick. Add 2 tablespoons butter and cool thoroughly. Fill layers of cake and then frost.