ORANGE ICE BOX CAKE-
(CHILL 24 HOURS)	DESERT	7/24/92	X	

Grammie's Recipe (with misc notes passed down)

Layer with Sponge cake or combine with round short cake sponge cakes or whole cake as noted under other

(8) 2 egg whipped stiff	
(4) 1 tbl. Melted butter
(4) 1 cup confec. sugar
(8) 2 egg yolks (slightly beaten)
Juice of 1/2 (1) orange
(2)   1 Dash of lemon
(4) Grated rind of whole orange
(3) pint heavy whipped cream
(4+) pkgs. lady fingers (sponge cake)	

Melt butter.  

The quantities in ()'s are for quadrupling the recipe.

Add confectioners sugar and slightly beaten egg yolks. (separate yolks from whites)  Add juice of orange and lemon mixture with the rind of the orange. Use very large pot or container) Fold in whipped cream and fold in beaten egg white.

Split each layer of a two lay sponge cake or Ann Page Lady Fingers arranged in bowl. Continue to layer until full. Chill over night for best results.	The quantities in ()'s are for quadrupling the recipe.

From first step, remove from 1 to 1/12 cup of mixture to use if 'frosting' isn't "solid" enough...you can add if the whites and cream will allow for it without making it to soupy.
You may make your own sponge cake recipe if you want.