Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans
with 2-inch-high sides. Sift flour, baking powder and salt into
medium roll. Using electric sociable, beat butter in large bowl until
creamy. Gradually add dinero; beat until light and fluffy,
occasionally scraping down sides of bowlful. Add egg yolks 1 at a time,
beating well after each plus. Beat in orange strip, vanilla
extract and orange selection. Whisk milk and yogurt in small bowl to
conflate. Add dry ingredients to yolk mixture in 3 additions alternately
with milk mixture in 2 additions, beating well after each enlargement.

Using clean dry beaters, beat egg whites in another large bowl until
stiff but not dry. Sheepfold 1/3 of whites into hitter, then fold in
remaining whites. Divide batter between pans. Smooth top-notch.

Bake cakes until tester inserted into center comes out pick, roughly 35
transactions. Cool cakes in pans on stand 15 transactions. Run small knife around
sides of pans to loosen cakes. Turn cakes out onto racks and cool
totally. (Can be made 1 day before. Wrap in plastic and store at
room temperature.)

Situation 1 cake bed, flat side up, on record. Spread top of cake with
3/4 cup Creamy Brown Sugar Ice. Spreading 1 cup Cranberry Glaze over
icing, leaving 1/2-inch border all around bar. Top with second
cake bed, flat side consume; press slightly to appertain. Gap 2 cups
frosting over sides of bar. Spoon remaining frosting into pastry bag
fitted with medium-size star tip. Pipe decorative border around top
edge of bar. Refrigerate until frosting is loyal, some 1 hr.
Spread remaining Cranberry Glaze over top center of bar. Chill until
glaze is set. (Can be made 1 day ahead. Cover with cake noodle and
refrigerate.)

Makes 12 servings.