Layered Citrus Cake

• 4 large eggs,
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1-1/2 cups sugar, divided
• 3/4 cup orange juice
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon orange extract
• 2 jars (10 ounces each) lemon curd
• 1/4 cup chopped candied orange peel

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. Meanwhile, preheat oven to 350u0b0. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice.
3. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored. Beat in orange juice. Fold in flour mixture.
4. With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
5. Gently transfer batter to prepared pans. Bake 25-30 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
6. In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half.
7. Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving.

eggs, flour, baking powder, sugar, orange juice, heavy whipping cream, sugar, orange extract, lemon curd, candied orange

Taken from www.tasteofhome.com/recipes/layered-citrus-cake/ (may not work)