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1
Preheat oven to 350 degrees F.
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2
Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
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3
In a medium bowl, mix flour, baking powder and salt.
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4
In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
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5
Add eggs, one at a time, beating well after each addition.
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6
Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
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7
Beat in orange peel.
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8
Pour batter evenly into prepared pans.
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9
Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
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10
Remove pans from oven and loosen cakes around edges with a small metal spatula.
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11
Turn cakes out onto wire racks; peel off and discard wax paper.
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12
Turn cakes, right-side up, and prick all over with a wooden pick.
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13
In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
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14
Cook, stirring until sugar dissolves.
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15
Spoon slowly over warm cakes, letting syrup soak in.
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16
Let cakes cook completely.
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17
To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
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18
Add orange juice.
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Stir over low heat until gelatin dissolves.
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20
Add butter, stir until butter melts.
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21
In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
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22
Cook over low heat 3 to 5 minutes, stirring until thickened.
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23
Cool to room temperature.
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24
Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
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25
Refrigerate until very thick but still spreadable, about 10 minutes.
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26
Do not chill too long or mixture will set.
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27
Use to fill Orange Sunshine Cake.
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28
To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
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29
Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
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30
Remove from heat; beat in vanilla.
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31
Use to frost Orange Sunshine Cake.
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32
To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
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33
Top with second cake layer, spread with Frosting.
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34
Top with remaining cake layer and spread with remaining Orange Filling.
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35
Frost sides of cake with remaining Frosting.
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36
Garnish with slivered orange peel, if desired.
