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FOR THE CAKE: Preheat oven to 375 F. Thoroughly grease three 9-inch layer cake pans.
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Set aside.
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Note: I like to place parchment paper on the bottom of pan and grease it again.
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In a large bowl, cream butter or margarine until light, add sugar, and cream the two together until smooth.
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Sift flour a second time with baking powder and salt.
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To the creamed butter and sugar, add flour mixture alternately with milk.
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Add vanilla and orange flavoring.
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Finally, fold in the stiffly beaten egg whites.
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Divide equally between prepared pans.
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Bake until batter is well risen and lightly browned and the layers feel firm to the touch, about 20 to 25 minutes.
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Set on a wire rack to cool for about 5 minutes, then carefully loosen edges with a spatula and turn layers out onto the wire rack; cool for at least 20 minutes before turning upright.
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When layers are thoroughly cool, assemble the cake: Put the bottom layer, top side up, on a serving plate and spread lightly with orange marmalade; put the second layer upside down on top of the first and spread it with marmalade; then put the third layer on the cake top side up.
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Spread generously with fluffy Orange Frosting; top and sides.
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Using the back of a teaspoon, swirl frosting into a high low pattern.
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If you wish, decorate with sugar rosebuds or with tiny yellow or golden buds from the rose garden, freshly picked, rinsed, and air-dried.
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FOR FLUFFY ORANGE FROSTING: Set out a large saucepan and fill with about 3 inches of water.
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heat until water begins to simmer.
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Turn heat off.
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Then in a 2 quart, straight sided heat proof bowl, combine the sugar, cream of tartar, salt, egg whites, and cold water.
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Reheat water in pan until it is again simmering, but not boiling.
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Set bowl in hot water.
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Beat with rotary beater until frosting stands in peaks, about 5 to 7 minutes.
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Remove from water, add orange flavoring and vanilla, and beat a few minutes longer to blend and to firm up the frosting.
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The Lazy Days of Summer Cookbook
