Nicely complemented by any orange or chocolate filling or frosting.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans and line the bottoms with rounds of parchment paper.

Whisk together thoroughly in a medium bowl:

Whisk together in a small bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy:

Gradually add and beat on high speed until light and fluffy, 3 to 5 minutes:

Beat in the yolk mixture. On low speed, add the flour mixture in 3 parts, alternating with:

in 2 parts, beating until smooth. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Let cool in the pans on a rack for 15 minutes, then invert the cakes onto the rack, peel off the parchment, and turn them right side up to cool completely.

Fill and frost with: