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.

Makes 10 servings.