Orange Cream Cake

• 2 cups cake flour sifted
• 2 teaspoons baking powder
• 1/2 cup butter
• 1 cup sugar sifted
• 23 cups milk
• 1 teaspoon vanilla extract
• 3 each egg whites stiffly beaten
• 3 tablespoons cake flour
• 1 cup sugar
• 1 each orange zest grated
• 1/2 cup orange juice
• 3 tablespoons lemon juice
• 1/4 cup water
• 1 each eggs slightly beaten
• 2 teaspoons butter
• 2 each egg whites unbeaten
• 1 1/2 cup sugar
• 5 tablespoons water cold
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 each marshmallows cut in eighths
• 1 teaspoon corn syrup, light light

1. Cake: Sift flour once, measure, add baking powder, and sift together three times.
2. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy.
3. Add flour, alternately with milk, a small amount at a time.
4. Beat after each addition until smooth.
5. Add vanilla.
6. Fold in egg whites.
7. Bake in two greased 9 inch layer pans in a 375F (190C) oven 25 to 30 minutes.
8. Put layers together with Orange Filling and cover top and sides of cake with Seven Minute Frosting.
9. Decorate with mandarin orange sections.
10. Filling: Combine ingredients in order given.
11. Cook in a double boiler ten minutes, stirring constantly.
12. Cool.
13. Frosting: Put egg whites, sugar, water, corn syrup, and salt in top of double boiler and mix thoroughly.
14. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes).
15. Remove from hot water, add vanilla and marshmallows and beat until cool and thick enough to spread.
16. 12 Servings.

cake flour, baking powder, butter, sugar, milk, vanilla, egg whites, cake flour, sugar, orange zest, orange juice, lemon juice, water, eggs, butter, egg whites, sugar, water cold, salt, vanilla, marshmallows, corn syrup

Taken from recipeland.com/recipe/v/orange-cream-cake-911 (may not work)