FROSTING:
1 c. whipping cream
1/4 c. confectioners' sugar
1 tsp. orange-flavored liqueur
OR orange juice

FOR ASSEMBLY: 2 tbs. orange-flavored liqueur
or orange juice, divided
1 cup orange marmalade, divided

CAKE: Preheat oven to 350F.
Grease and flour two 8-9" round cake pans.
In a large bowl with an electric mixer at
medium speed, gradually beat orange juice concentrate
into whipping cream; beat at high speed
until stiff peaks form. Set aside.

In a small bowl, beat eggs and vanilla
on high speed until thick and lemon-colored,
5 to 7 minutes. Fold into whipped cream mixture.
In a medium bowl, combine flour, sugar, baking powder,
orange peel and salt.
Fold into whipped cream mixture until well blended.
Spread batter evenly in prepared pans.
Bake in preheated oven until golden brown and
toothpick inserted in center comes out clean,
23 to 28 minutes.
Cool 10 minutes; remove from pans.
Cool completely.

FROSTING:
In a medium bowl with an electric mixer
at medium speed, beat whipping cream,
confectioners' sugar and liqueur
until stiff peaks form. Set aside.

ASSEMBLY:
Place one cake layer on serving plate.
Sprinkle 1 tablespoon liqueur evenly over top.
Spread with half of the orange marmalade.
Top with second layer.
Sprinkle evenly with remaining liqueur.
Spread with remaining orange marmalade.
Frost top and sides of cake with frosting.
Refrigerate 2 hours before serving.
Store in refrigerator.