| | BASIC CAKE RECIPE |
| | Vegetable cooking spray |
| 2 1/2 | c | Sifted cake flour |
| 2 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/4 | c | Plain nonfat yogurt |
| 1/4 | c | Vegetable oil |
| 2 | tb | Grated orange rind, (6 oranges) |
| 2 | ts | Vanilla extract |
| 2 | ts | Orange extract |
| 1 | | Egg yolk |
| 1 1/2 | c | Sugar, divided |
| 3/4 | c | Warm 2% low-fat milk, 95 to 100 degrees |
| 4 | | Egg whites |
| | APRICOT MOUSSE FILLING |
| 4 1/2 | c | Fresh orange juice, divided |
| 4 | c | Dried whole apricots, (16 ounces) |
| 4 | | Envelopes unflavored gelatin |
| 4 | | Egg whites |
| 3 | c | Sugar |
| 1/2 | c | Water |
| 4 | ts | Light-colored corn syrup |
| 2 | ts | Vanilla extract |
| | BUTTERCREAM FROSTING |
| 1/3 | c | Stick margarine or butter, softened |
| 2 | tb | Nonfat cream cheese, softened |
| 1 1/2 | ts | Vanilla extract |
| 1 | ds | Salt |
| 4 1/2 | c | Sifted powdered sugar, (17 ounces) |
| 5 | ts | Skim milk |
