DIRECTIONS

1. Preheat oven to 350°F. Spray 2 – 9-inch round cake pans with Baker’s Joy® No Stick Spray; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a mixing bowl, cream together the butter, shortening, sugar, vanilla extract, and orange peel until creamy; about 3-4 minutes. Scrape the sides of the bowl a time or two during this step.
4. Alternate adding the flour mixture and the buttermilk, beginning, and ending with the flour. Mix just until incorporated.
5. In a clean mixing bowl with clean beaters, beat the egg whites on med-high speed until stiff peaks form. Fold into the cake batter.
6. Divide evenly among the two pans.
7. Bake for 22-27 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool on a wire rack for 10-15 minutes then remove from the pans and cool completely on wire racks.

FILLING

1. In a double boiler, whisk together the egg yolks, sugar, zest, orange juice and lemon/lime juice.
2. Turn heat on medium and bring water in double boiler to a boil while whisking constantly.
3. Keep water at a steady boil and continue to whisk constantly for 10-12 minutes or until thickened.
4. Remove from heat and stir in a few pieces of butter at a time, adding more as the butter melts.
5. Pour into a container and cover the top of the curd with plastic wrap to prevent a skin from forming.
6. Allow to cool for 20 minutes then place in the refrigerator for 3-5 hours or overnight. Can be made several days in advance.

FROSTING

1. In a mixing bowl, cream the butter and orange zest until smooth.
2. Scrape the sides of the bowl and add the buttermilk. Mix for 1-2 minutes.
3. Gradually add the powdered sugar, mixing well after each addition, until the desired consistency is achieved.

TO ASSEMBLE

1. Slice each cake into two even layers.
2. Place one piece on a platter or plate, cut side up.
3. Pipe a border around the cake with the frosting then spread 2 Tbsp. of the orange curd in the center of the icing.
4. Top with the other half of that cake, cut side down.
5. Repeat piping a border and adding curd on the remaining cake layers except the very top.
6. Frost entire cake with a thin layer of frosting. Refrigerate cake for 1 hour.
7. Remove cake from the refrigerator and frost the whole cake with remaining frosting.
8. Pipe a border around the top of the cake and fill the center with the remaining orange curd.

Garnish ideas: sugared cranberries, candied orange peel, chopped toasted walnuts, white chocolate shavings