Instructions

Cream the butter and beat with the sugar till thoroughly light; add the yolks of the eggs, half the milk and the flour, which must be sifted with the cornflour, cream of tartar, soda and salt. Have the peel of the oranges ready grated, add the rest of the milk and the whites of the eggs beaten to a stiff froth and stirred very gently into the mixture. Bake in four shallow, well buttered tins for about 15 minutes. Spread with orange cheesecake, and ice with orange icing.