1 teaspoonful cream of tartar, sifted in flour.
Cream the butter and sugar; add the eggs; heat in the orange, the water, soda, and stir in the flour quickly.
Bake in jelly cake tins.
Filling.
Whites of two eggs, whisked stiff.
1 cup powdered sugar.
Juice, and half the peel of an orange.
Whip very light, and spread between the cakes when cold.
Reserve a little, and whip more sugar into it for frosting on top layer.