Heat oven to 325 degrees.
In a large bowl, combine flour, baking powder and 1 1/2 cups sugar. Stir to blend and add egg yolks, 1/4 cup amaretto, 1/2 cup water and oi. Beat until smooth. Fold in beaten egg whites. Pour into three 8 inch cake pans that have been greased and floured. Bake for 30-35 minutes, Cool in pans for 10 minutes, remove from pans and cool completely on wire racks.
Whisk cornstarch into 1/2 cup amaretto until dissolved. Place over medium heat , adding marmalade. Heat until mixture is thick. Cool and spread between layers of the cake.
Beat 2 egg whites until stiff in a small bowl. Boil 2 T. amaretto and 1 cup sugar, and water until mixture reaches 242 degrees on a candy thermometer. With mixer running, drizzle the hot syrup into egg whites. Continue beating until mixture holds stiff peaks. Spread over the top and sides of the cake .
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