Orange Cream Almond Meringue Layer Cake

For Orange Cream Filling: Thicken in double boiler with cornstarch or instant cooking starch. Cool before using (Instant starch must be mixed with a little sugar first).

For Bottom (Cake): Cream butter until light and fluffy. Add sugar gradually and cream until smooth. Add well-beaten yolks and blend thoroughly.

Sift dry ingredients together and blend into butter mixture. Combine milk with flavoring and add to mixture. Pour into greased cake pans.

For Top (Meringue): Beat egg whites until stiff. Sift in gradually the sugar with salt and ginger.

Dip spatula in cold water and spread meringue over cake batter. Sprinkle each layer with chopped toasted almonds.

Bake cake topped with meringue at 300 degrees F until tan colored, then at 250 degrees F for a total baking time of 50-60 minutes.

Remove from pan and spread with orange cream filling. Top with whipped cream.