Recipe - Fresh Orange Cake

4 md Oranges
One half cup Sugar
One half cup Soft shortening
1 cup Sugar
2 One fourth cup Sifted cake flour
2 teaspoon Baking powder
One fourth teaspoon Baking soda
One half teaspoon Salt
2 lg Egg whites
Orange Cream Icing,
Recipe follows

Heat oven to 350'F. Grease and flour 2 8inch round layer cake pans. Grate
the rind from two of the oranges, then peel these and one other orange,
removing all of the white next to the pulp. Discard the peel. Section these
oranges, discarding membranes and seeds. Cut the sections into very small
pieces. Squeeze the remaining orange and add the juice to the cutup fruit
sections. Measure out 1 One fourth cups of this mixture and add One half cup sugar to
it. Stir until the sugar dissolves. Take out One fourth cup and reserve for the
icing. Cream sugar well, add 1 cup sugar gradually and cream well after
each addition. Sift flour, baking powder, soda and salt together and add to
creamed mixture alternately with the orangesugar mixture. Stir in one
tablespoon of the grated orange rind. Beat egg whites until stiff but not
dry and fold in. Turn into prepared pans and bake about 25 minutes or until
tops spring back when touched lightly in the center. Turn out on racks and
cool. Fill and ice with Orange Cream Icing and sprinkle top with remaining
grated orange rind.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini