Orange Meringue Cake

FILLING
1 c Sugar 1/4 c Lime juice
1/2 c Cornstarch 6 Egg yolks
1 ts Salt 1 tb Orange rind; grated
3 c Orange juice

MERINGUE
6 Egg whites; at room temt. 3/4 c Sugar
1 ts Cream of tartar

Sift flour, sugar, baking powder, and salt into bowl. Make a well or
depression in center and add oil, egg yolks, orange rind, and juice.
Beat until smooth. Beat egg whites with cream of tartar in large
bowl until very stiff. Slowly pour egg yolk mixture over whites and
gently fold in until blended. Pour into ungreased 10-inch tube pan.
Bake at 325 degrees for 1 hour or until cake tester inserted in cake
comes out clean and cake springs back when touched lightly.

Invert tube pan on funnel; let hang until cake is completely cooled.
Remove from pan and cut crosswise into 5 layers. Place bottom layer
of cake on heatproof platter or baking sheet. Follow directions for
filling and meringue.

Filling: Mix together sugar, cornstarch, and salt in a saucepan. Stir
in orange juice and lime juice. Cook over low heat, stirring
constantly, until mixture thickens and comes to a boil. Beat egg
yolks slightly; add small amount of the hot mixture slowly to the egg
yolks, stirring rapidly. Stir the egg mixture into the hot sauce in
pan. Cook, stirring constantly, overy very low heat for 2 minutes
longer. Remove fro heat; add rind and chill. Spread bottom layer of
cake with one-fourth of filling. Repeat with next 3 cake layers and
top with 5th layer of cake. Yield: enough filling for four 10-inch
layers.

Meringue: Beat egg whites with cream of tartar in large bowl until
foamy. Gradually add sugar and continue beating until very stiff.
Spread over sides and top of cake. Bake at 400 degrees for 5 minutes
or until lightly browned. Serve either immediately or within 4 or 5
hours. Garnish, if desired, with halved orange slices and mint
sprigs. Yield: enough meringue for a 10-inch tube cake.