Instructions: Yellow cornmeal gives the cake a sunny color and slightly crunchy texture; finely ground cornmeal is preferable, and is often available at health-food stores. The cake is good plain or topped with berries and oranges.

Preheat oven to 350F. Lightly oil an 8" springform pan or coat it with nonstick cooking spray. Dust it with a little flour, tapping out the excess.

In a small bowl, stir together flour and cornmeal; set aside. Separate egg yolks and whites into two mixing bowls. Beat the yolks and whites into two mixing bowls. Beat the yolks with an electric mixer on low speed until blended; gradually beat in 1/2 C of the sugar and continue beating on high speed until the yolks are thick and pale, about 3 min. Beat in lemon and orange zests and vanilla.

With clean beaters, beat the egg whites on low speed just until foamy; increase speed to high. When the whites begin to form soft peaks, gradually add the remaining 1/4 C sugar beating until the whites are stiff and glossy.

With a large rubber spatula, gently fold the whites into the beaten yolks.

Then gently fold in the reserved dry ingredients just until combined.

Transfer the batter to the prepared pan, smoothing the top. Bake for 25 - 30 min, or until the center is puffed and springs back when lightly pressed.

Loosen the edges and unmold the cake onto a rack, let cool completely.

With a long serrated knife (we used dental floss), cut the cake horizontally into two layers. Set the bottom layer on a serving plate and spread with orange marmalade. Replace the top layer and dust with confectioners sugar and orange slices if desired.

Serves 8

This was amazing!! It reminded me of cakes and cookies I had while growing up. It is a very dry cake with a wonderful crunch. We didnt like it with the powdered sugar on top so we just put on mandarin oranges instead.

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