1 cup butter, softened
1 3/4 cup sugar, divided
1 teaspoon orange extract
1 teaspoon orange rind
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
8 large egg whites
Orange Syrup
Orange Filling
2 mangoes, peeled, seeded, and chopped
Orange Butter cream Frosting
Garnishes: mango slices, raspberries
Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.
Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter. Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Place 1 cake layer on cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer. Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Butter cream Frosting over top and sides of cake. Spoon remaining filling on the top center of cake. Garnish, if desired. Serve immediately, or chill before serving.
Orange Syrup
3 tablespoons orange juice
3 tablespoons sugar
3 tablespoons Triple Sec
Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool.
Orange Filling
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rind
Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly. Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled.
Orange Buttercream Frosting
1 (16-ounce) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping cream
Combine fist 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency.
