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1
Place lemon juice in small bowl or custard cup.
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2
Sprinkle gelatin over.
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3
Let stand 15 minutes.
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4
Whisk sugar, orange juice, yolks, orange peel, and lemon peel in heavy large saucepan to blend.
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5
Add butter.
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6
Whisk over medium heat until curd thickens and bubbles begin to appear at edges, about 9 minutes.
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7
Remove from heat.
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8
Add gelatin mixture.
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9
Whisk until gelatin dissolves.
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10
Transfer curd to small bowl.
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11
Press plastic wrap onto surface of curd.
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12
Chill overnight.
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13
Preheat oven to 350F.
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14
Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
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15
Sift flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.
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16
Whisk oil and egg yolks in large bowl until well blended.
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17
Whisk in sour cream, then milk, orange peel, and vanilla.
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18
Whisk in dry ingredients in 3 additions.
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19
Using electric mixer, beat egg whites in another large bowl until soft peaks form.
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20
Gradually add remaining 2/3 cup sugar, beating until whites are stiff but not dry; fold into batter in 4 additions.
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21
Divide batter among prepared pans.
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22
Bake cakes until tester inserted into center comes out clean, about 20 minutes.
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23
Cool cakes in pans 5 minutes.
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24
Cut around pan sides.
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25
Turn cakes out onto racks and cool completely.
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26
Place 1 cake layer, flat side up, on 8-inch tart pan bottom or platter.
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27
Spread 1 cup curd over.
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28
Top with second cake layer, flat side down.
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29
Spread 1 cup curd over.
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30
Top with third cake layer, flat side down.
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31
Cover; refrigerate assembled cake.
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32
Using electric mixer, beat cream cheese and butter in medium bowl until smooth.
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33
Beat in powdered sugar, then 3/4 cup orange curd.
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34
Spread frosting over cake.
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35
(Can be made 1 day ahead.
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36
Cover with cake dome; refrigerate.)
