4 md Oranges
1/2 c  Sugar
1/2 c  Soft shortening
1 c  Sugar
2 1/4 c  Sifted cake flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
2 lg Egg whites
Orange Cream Icing,
Recipe follows

Heat oven to 350F. Grease and flour 2 8-inch round layer cake pans. Grate
the rind from two of the oranges, then peel these and one other orange,
removing all of the white next to the pulp. Discard the peel. Section these
oranges, discarding membranes and seeds. Cut the sections into very small
pieces. Squeeze the remaining orange and add the juice to the cut-up fruit
sections. Measure out 1 1/4 cups of this mixture and add 1/2 cup sugar to
it. Stir until the sugar dissolves. Take out 1/4 cup and reserve for the
icing. Cream sugar well, add 1 cup sugar gradually and cream well after
each addition. Sift flour, baking powder, soda and salt together and add to
creamed mixture alternately with the orange-sugar mixture. Stir in one
tablespoon of the grated orange rind. Beat egg whites until stiff but not
dry and fold in. Turn into prepared pans and bake about 25 minutes or until
tops spring back when touched lightly in the center. Turn out on racks and
cool. Fill and ice with Orange Cream Icing and sprinkle top with remaining
grated orange rind.