egg whites, stiffly beaten
orange, grated rind only
marshmallows, cut in eighths
Cake: Sift flour once, measure, add baking powder and sift together three times.
Cream shortening thoroughly, add sugar gradually and cream together until light and fluffy; add flour, alternately with milk, a small amount at a time.
Beat after each addition until smooth; add vanilla and fold in egg whites.
Bake in two greased 9 inch layer pans in a 375 oven 25 to 30 minutes.
Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting; decorate with mandarin orange sections.
Filling: Combine ingredients in order given.
Cook in a double boiler ten minutes, stirring constantly. Cool.
Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly.
Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes).
Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.