SERVES : 125

INGREDIENTS :

• Vegetable cooking spray
• 2 1/2 cups sifted cake flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup plain nonfat yogurt
• 1/4 cup vegetable oil

• 2 tablespoons grated orange rind (6 oranges)
• 2 teaspoons vanilla extract
• 2 teaspoons orange extract
• 1 egg yolk
• 1 1/2 cups sugar -- divided
• 3/4 cup warm 2% low-fat milk (95 to 100 degrees)
• 4 egg whites

INGREDIENTS FOR APRICOT MOUSSE FILLING

• 4 1/2 cups fresh orange juice -- divided
• 4 cups dried whole apricots -- (16 ounces)
• 4 envelopes unflavored gelatin
• 4 egg whites
• 3 cups sugar
• 1/2 cup water
• 4 teaspoons light-colored corn syrup
• 2 teaspoons vanilla extract

INGREDIENTS FOR BUTTERCREAM FROSTING

• 1/3 cup stick margarine or butter -- softened
• 2 tablespoons nonfat cream cheese -- softened
• 1 1/2 teaspoons vanilla extract
• 1 Dash salt
• 4 1/2 cups sifted powdered sugar -- (17 ounces)
• 5 teaspoons skim milk

METHOD

INSTRUCTIONS FOR MAKING 1 (14-INCH) CAKE LAYER:

INSTRUCTIONS FOR MAKING 2 (6-INCH) CAKE LAYERS:

INSTRUCTIONS FOR APRICOT MOUSSE FILLING:

INSTRUCTIONS FOR BUTTERCREAM FROSTING:

• Coat bottom of 1 (10-inch) round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
• Sift together 2-1/2 cups flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.
• Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed.
• Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.
• Wrap cooled cake in heavy-duty plastic wrap and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks (to thaw, place the wrapped cake in refrigerator overnight). Yield: 1 (10-inch) cake layer. You will need 2 (10-inch) cake layers to make our wedding cake.
• Note: Substitute dried orange peel for the grated orange rind, if desired. Combine 1/4 cup of orange juice and 1-1/2 tablespoons dried orange peel in a small glass bowl. Microwave at HIGH for 1 minute. Cover and let stand for 10 minutes. Do not drain; add to the yogurt mixture.
• You will need 2 (14-inch) cake layers to make our wedding cake.
• Coat bottom of pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour. Double Basic Cake Recipe; pour into prepared pan.
• Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 28 minutes.
• You will need only 1 (6- inch) cake layer to make our wedding cake.
• Coat bottoms of pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray, and dust with flour. Prepare Basic Cake Recipe; divide batter evenly between pans.
• Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 25 minutes.
• HIGH ALTITUDE ADJUSTMENT: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks.
• Combine 2-1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender.
• Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender.
• Sprinkle the gelatin over remaining 1-1/2 cups orange juice in a saucepan; let stand 1 minute. Cook over low heat 10 minutes, stirring until gelatin dissolves. Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice.
• Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Beat egg white mixture at medium speed of a mixer 7 minutes. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Remove bowl from simmering water; beat in vanilla.
• Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days.
• Yield: 12 cups.
• Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add vanilla and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable.
• Yield: 2 cups.