Cake 2 cups unsifted all-purpose flour 1 tablespoon baking powder 1 1/2 cups granulated sugar 7 egg yolks 1/4 cup amaretto liqueur 1/2 cup water 1/2 cup vegetable oil 7 egg whites, stiffly beaten
Preheat oven to 325 degrees F.
In a large bowl, combine flour, baking powder and sugar. Stir to blend and add egg yolks, amaretto, water and oil. Beat until smooth. Fold in beaten egg whites. Pour into three 8-inch cake pans that have been greased and floured. Bake for 30 to 35 minutes. Cool in pan 10 minutes.
Remove from pans and cool completely on wire racks.
Filling 2 tablespoons cornstarch 1/2 cup amaretto 1/2 cup orange marmalade
Whisk cornstarch into amaretto until dissolved. Place over medium heat, adding the marmalade. Heat until mixture is thick. Cool and spread between layers of cake.
Frosting 2 egg whites 2 tablespoons amaretto 3 tablespoons water 1 cup granulated sugar
Beat egg whites until stiff in a small bowl. Boil amaretto, water and sugar until mixture reached 242 degrees F on a candy thermometer. With mixer running, drizzle the hot syrup into the egg whites. Continue beating until mixture holds stiff peaks. Spread over top and sides of cake.
