The Cake: Mix rind, juice and water; set aside. Cream butter and sugar until light and fluffy. Beat egg yolks until thick and add to creamed mixture. Sift together remaining dry ingredients and add to creamed mixture alternately with orange juice mixture.

Fold in stiffly beaten egg whites. Bake in two greased, round, layer cake pans at 350 degrees for 30 to 35 minutes, or until cake tests done. Cool 10 minutes. Turn out of pans and cool completely before filling and icing.

The Filling: Blend together cornstarch, sugar and salt; add juices and cook until thick. Add rind and butter. Cool to room temperature and spread between layers of cake.

The Icing: Stir until well blended in small saucepan; sugar, water and syurp. Boil rapidly to 242 degrees on candy thermometer. When mixture begins to boil, start beating egg whites with electric mixer at high speed until stiff enough to hold a peak. If whites are beaten stiff before syrup reaches 242 degrees, turn off mixer and let stand.

When syrup is ready, turn mixer to high speed and pour hot syrup slowly in a thin, steady stream into beaten whites, beating constantly until mixture stands in stiff peaks. Blend in flavorings. Frost top and sides of cake.

From the Kitchen of: Mrs. I Elewitz, Omaha, Nebraska (Omaha World Herald, **Lets Swap Recipes** (1984))

Hartford, Eugene, Or (1:162/19) 11/93