Beat the whites of three and the yolks of five eggs separately, two cups sugar, half a cup butter, half a cup cold water, two and a half cups flour, two teaspoonsful Royal Baking Powder, and the rind and all the juice of one orange except one table-spoonful of juice. Cream the butter and sugar together, put in the grated rind and juice, and beat it light. Then add the cold water, part of the flour (sifted and with the powder in it), then the eggs, and the rest of the flour alternately. For the frosting beat up the whites of two eggs, add the tablespoonful of orange juice, and two small cups of sugar; beat all up light. Bake the cake in two square tins. When they are a little warm put frosting between and a layer on top.