Prepare
the cake as for Apple Cake, and bake in two layers. For the filling, take two good-sized,
juicy oranges. Flavor two tablespoonfuls of sugar by rubbing it over the skin
of the oranges, then peel, remove the white rind, and cut into small pieces, discarding
the seeds and the central pith. Put the orange pulp in a china bowl, and set in
a dish of boiling water. When it is hot, stir in a heaping teaspoonful of cornstarch
which has been braided smooth in two spoonfuls of water. Stir constantly until
the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg
to a cream with two tablespoonfuls of sugar. Stir this very gradually, so as
not
to lump, into the
orange mixture, and cook two or three minutes longer. Remove from the fire, and
when cool, spread between the cakes. If the oranges are not very tart, a little
lemon juice is an improvement. Meringue the top of the cake with the white of
the egg beaten up with the two tablespoonfuls of sugar flavored with orange.