Put 3 ozs. of sugar in a basin with 3 yolks of egg, and beat for 30 minutes. Add 1 whole egg, the juice of 1 orange, a little sugar, well rubbed with orange peel, 2 tablespoons of orange liqueur or rum, and again beat thoroughly. Then add 3 ozs. of flour, 2 ozs. of warm butter, and the whites of 3 eggs beaten very stiffly. Pour the mixture in a buttered cake tin, and put in a slow oven for 30 to 40 minutes. When cold, coat the top with a punch icing.