ORANGE CAKE

From 1922:

One cupful sugar, 1 cupful butter, 2 cupfuls self-raising flour, ¾ cupful milk, 3 eggs. Beat butter and sugar to a cream, add the well-beaten eggs, then the milk and flour and a few drops of vanilla essence. Bake 20 minutes in sandwich tins.
Orange Cake filling: One cupful sugar, 1 cupful water, 1 tablespoonful cornflour, 2 oranges, 1 lemon. Grate the rind of oranges and lemon, squeeze out the juice and mix with cornflour and grated rind; boil for 5 minutes, stirring all the time. When cold spread on cakes and double together.