Five eggs, one cup of powdered sugar, one cup of flour, grated rind and juice of one orange, one teaspoon of baking powder mixed in the flour. Beat yolks and sugar together until light. Add orange and grated rind, and heat five minutes longer. Beat whites of eggs stiff, stir lightly into the other ingredients. Add flour, stirring lightly. Turn into a deep border mould, and bake in a moderate oven thirty-five minutes. When baked, let it partially cool in the mould, then turn out on a flat dish. Spread one-half pint of strawberry preserves in center of the cake. Frost the outside with pink frosting. Soak one-quarter package of gelatine in one-half cup of cold water for two hours. Put a pint of cream in a pan placed in another containing ice water. Beat stiff. Sprinkle two tablespoons of wine and one-half cup of sugar over it. Pour one-half cup of boiling water on soaked gelatine, and stir until all is dissolved. Strain this liquid over the cream. Stir from the bottom of pan until mixture is so thick that it will hardly flow. Turn instantly into the center of cake. Put in refrigerator for at least an hour longer. Ornament with chopped blanched pistachio nuts.