Beat egg yokes, sugar and orange juice well. In separate bowl, shift dry ingredients. Add to egg yoke mixture. In large bowl, beat egg whites till stiff. Fold egg whites into yoke mixture. Bake in two 8 inch round cake pans with removable bottoms. Do not grease pans. Be sure to bake cakes till lightly browned for 30 min. If underbaked cakes
will fall in the center. When cooled, remove bottoms using knife to loosen sides. Slide serrated knife along bottom to loosen cakes. Cut each cake in half giving you 4 cakes.( I use toothpicks, inserted half way up the edge of each cake, resting the serrated knife
and using sawing motion when cutting cakes in half.) Try to keep cut cakes together so tops and bottoms match.
Beat vanilla pudding with 1 cup cold milk. Chill
Beat chocolate pudding in separate bowl with cold milk. Chill
( beating vanilla pudding first, means you donít have to wash the beaters when beating the chocolate.) When puddings have chilled, add half of the heavy cream in each pudding. Beat them separately. Frost first quarter with half of the vanilla pudding. Then top with another quarter and frost with chocolate pudding. Repeat, ending with chocolate on top.