Ingredients:

•           9    Eggs
•    450 g    Sugar
•           1    Vanilla Sugar
•  Zest of    1 Lemon
•  Zest of    2 Oranges
•    250 g    Flour
•    150 g    Cornstarch
•      14 g    Baking Powder
•      50 g    Unsalted Butter, melted
•  200 ml    Orange Juice, freshly squeezed (3-4 oranges)
• Juice of    1 Lemon

For the Glaze:

•    250 g    Confectioners Sugar
•     3 tbs    Orange Juice
•     1 tbs    Lemon Juice

Directions:

Combine eggs, sugar and vanilla sugar and beat till frothy.
Stir in orange-and lemon zests.
Blend flour, starch and baking powder together and gently fold into the egg mixture.
Lastly add the cooled down melted butter
Butter a 10½ inch spring form and coat it with breadcrumbs.
Pour in the batter and bake at 350˚F for 60 minutes.
Check with wooden toothpick to see if it is done.
Remove the cake from the form and carefully pierce the top multiple times with a skewer.
Spoon the orange/lemon juice mix over the top and let soak in.
Stir together the glaze ingredients and brush over the cake after it cools.
Decorate with jellied orange candy (optional).