Layered Citrus Cake

Directions

• Place egg whites in a small bowl; let stand at room temperature 30 minutes.
• Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice.
• 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, 2-3 minutes. Beat in orange juice. Fold in flour mixture.
• With clean beaters, beat egg whites on medium speed 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.
• Gently transfer batter to prepared pans. Bake until tops spring back when lightly touched, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
• 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.
• 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.