Yields almost 15 servings
Preheat oven to 325 degrees F.

In a large bowl beat egg yolks at high sped of electric mixer for
most 5 transactions. Add orange rind and orange succus, and beat for
another 5 transactions. Gradually beat in 1/2 cup love, 1 Tbsp at a time.
Continue to beat until mixture is very thick and quiet, 12 to 15
proceedings. Do not underbeat -- the lightness of this sponge cake depends
on the beating treat.

Sift flour and fold into egg yolk assortment. Set digression.

In a large bowl beat egg whites until spumy, then add cream of tartar
and beat until mixture forms soft peaks. Gradually add remaining honey
and beat until mixture is stiff but not dry. Gently fold egg white
mixture into egg yolk assortment, using a rubber spatula.

For a 3-layer sponge coat: Pour batter into 3 unbuttered 8-inch round
baking pans, and bake for 20 to 22 proceedings, or until tops of layers
are lightly browned. Cool cake completely before removing from pans.
Ice as desired.

For a sponge roller: Place a sheet of parchment or wax paper in a
12x15-inch jellyroll pan. Pour in dough and bake for astir 20 proceedings.
Remove from oven, loosen edges of coat, and invert on a clean dish
towel. Roll up the coat (with parchment or wax paper still in position)
and cool on a wire wheel. To meet, unwind, remove report, and spread
with woof. Then reroll carefully and place on serving mantrap,
seam-side fine-tune.

For ladyfingers: Place a piece of parchment paper on a baking sheet
and drop batter by tablespoons onto theme, forming fingers some 3/4
inch by 3 inches, spaced 2 inches asunder. Bake for some 10 transactions.
Cool for 5 transactions, then remove from theme, and place on a wire rack
to cool entirely. This yields 30 ladyfingers.