Preheat the oven to 200°C.Whisk the eggs and the orange juice until creamy. Trickle in the sugar and the vanilla extract and go on whiskingl. Combine the flour and the corn starch, sieve on top of the egg mixture and fold in, little by little, together with the orange peel.

Spread the sponge pastry on a lined baking tray (30*40cm) and flatten. Bake in the preheated oven for 10 minutes.

Turn the sponge out on a baking parchment, sprinkled with sugar. Remove the other parchment paper. Allow to cool.

Bring the orange juice with the sugar to a boil. Mix the egg yolks with corn starch and water. Remove the saucepan from the heat and stir in the mixed corn starch. Bring to the boil again, then take from heat. Whisk the egg whites until stiff and immediately stir the beaten egg white into the still hot corn starch mixture. Allow to cool slightly.

Halve the sponge vertically. Transfer one half on a cake plate. Spread the orange cream on top and cover with the second sponge. Press firmly.

Peel the oranges and remove thoroughly the white pith. Cut the oranges transverse in thin slices. Layer the slices on top of the cake. Prepare the jelly glaze with the apple juice, then gently divide on the oranges.

Garnish the edges with whipped cream, then serve.