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1
Preheat the oven to 350.
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2
Spray two 8-inch round cake pans with vegetable-oil spray and line the bottoms with parchment paper.
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3
Spray the paper.
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4
In a large bowl, mix the flour with the sugar, baking powder, salt and orange zest.
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5
Using an electric mixer at medium-low speed, beat in the eggs, orange juice, butter and water until blended, about 2 minutes.
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6
Divide the batter between the prepared pans and bake for about 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
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7
Let cool in the pans for 10 minutes, then invert the cakes onto a rack to cool completely.
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8
Peel off the parchment paper.
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9
In a medium saucepan, combine orange juice, sugar, flour, orange zest and salt and cook over moderate heat, whisking constantly, until very thick and just beginning to boil, about 8 minutes.
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10
Off the heat, whisk in the butter and lemon juice, then transfer to a bowl.
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11
Place a sheet of plastic wrap directly on the surface of the filling and refrigerate for 30 minutes, or until chilled.
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12
In a small saucepan, combine the sugar and water and cook over moderate heat until the syrup reaches 240 on a candy thermometer; this can take up to 12 minutes.
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13
Meanwhile, in the bowl of a standing electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
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14
With the machine on medium-low speed, slowly pour in the hot sugar syrup against the side of the bowl.
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15
Once all of the sugar syrup has been added, increase the speed to medium-high and beat until the meringue icing is fluffy, glossy and at room temperature, about 8 minutes.
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16
Using a serrated knife, split each cake in half horizontally.
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17
Place a cake layer cut side up on a plate.
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18
Spread one-third of the orange filling on the layer and cover with the top half of the cake.
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19
Spread another third of the orange filling on top.
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20
Repeat with the remaining cake layers and orange filling, ending with a cake layer.
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21
Spread the meringue icing all over the top and side of the cake.
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22
Let stand for 1 hour before serving.
