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1
Grease 3 (9-inch) round cake pans.
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2
Line bottoms with wax paper; grease wax paper, and dust with flour.
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3
Tap out excess flour; set pans aside.
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4
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well.
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5
Stir in orange extract and rind.
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6
Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
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7
Beat at low speed until blended after each addition.
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8
Beat egg whites in a separate bowl at high speed with an electric mixer until foamy.
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9
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves.
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10
Fold one-third of egg white mixture into batter.
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11
Gently fold in remaining egg white mixture into batter.
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12
Divide batter evenly among prepared pans.
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13
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
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14
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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15
Orange Syrup:.
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16
Combine orange juice and sugar in a small saucepan.
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17
Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute.
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18
Remove from heat; stir in Triple Sec; let cool.
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19
Orange Filling:.
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20
Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth.
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21
Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute.
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22
Remove from heat.
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23
Beat egg yolks and lemon juice in a small bowl until thick and pale.
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24
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
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25
Return pan to medium heat; bring mixture to a simmer, stirring constantly.
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26
Simmer 1 minute.
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27
Remove from heat.
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28
Add butter and orange rind; stir until butter melts.
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29
Pour filling into a small bowl; let cool.
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30
Cover and refrigerate at least 4 hours or until thoroughly chilled.
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31
Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling.
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32
Spoon half of chopped mango over filling.
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33
Repeat procedure with next layer.
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34
Top with last cake layer, and brush with remaining one-third of syrup.
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35
Spread Orange Buttercream Frosting (Recipe #rz.286904) over top and sides of cake.
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36
Spoon remaining filling on the top center of cake.
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37
(We let the filling run down the sides for a casual look.)
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38
Garnish:.
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39
If desired.
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40
Serve immediately, or chill before serving.
