Italian Sponge Cake

Three Ingredient Italian Sponge Cake 6 eggs, separated 1 cup sugar 1 cup cake flour Cut wax paper to fit two 9" round cake pans. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl. Add 1/2 c sugar to whites and beat until very stiff. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color. Fold egg yolk mixture into egg whites. Fold flour in using 1//3 c each time until well mixed. Do not overmix. Pour into prepared pans. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry. Cool for a few minutes, remove from pan and remove waxpaper. Cool completely. Fill with a custard cream filling and frost all over with whipped topping or whipped cream. Custard Cream Filling Ingredients: 2 cups milk 2 eggs, well beaten 2/3 cup sugar 1/2 cup flour 1 pinch salt 1 teaspoon vanilla grated orange rind 1 tablespoon butter Scald milk, being careful not to burn. Mix together sugar, flour and salt. Add eggs to flour mixture and beat well. Add slowly to milk, stirring constantly with whisk until thick. (Thickens rapidly). Remove from heat and add vanilla, orange rind and butter. Stir and cool.