This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Grated rind 1 orange.
1 1/2 cups flour.
1/2 cup cornstarch.
4 teaspoons baking powder.
Whites 4 eggs.
Cream butter and add sugar gradually, while beating constantly. When mixture is creamy, add yolks of eggs, beaten until thick, orange juice and rind, and flour and cornstarch, mixed and sifted with baking powder; then add whites of eggs, beaten until stiff. Turn into buttered and floured individual tins and bake in a moderate oven. Cover tops with Orange Frosting.
Bake Princeton Orange Cake mixture in a buttered dripping pan, sprinkled generously with chopped walnut meats and sparingly with powdered sugar.
Remove from pan, cut in halves, crosswise, and put together with Orange Filling, spreading it on the surface, where there are no nuts. Cut in finger-shaped pieces and arrange on a plate covered with a doily.