White cake layers with orange icing (frosting). Make the best white cake, No. 622, and bake on jelly-cake pans. Grate the rinds of 2 or 3 oranges into 2 large cups powdered sugar. Take 3 whites of eggs in a bowl, put the flavored sugar in, and beat with a wooden paddle until you have a pale yellow icing firm enough not to run off the cake. Spread some between the layers and the rest aver the top and sides.