Cake
1/2 cup softened butter
1 cup sugar
3 egg yolks
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups milk
1 tablespoon vanilla extract
1/2 cup poppy seeds
1/4 cup sugar
3 egg whites
1/2 cup orange juice
Sunshine Frosting
1 1/2 teaspoons unflavored gelatin
6 teaspoons cold water
1 1/2 cups heavy whipping cream
1/4 cup marshmallow creme
1/4 teaspoon orange extract
1 1/2 teaspoons grated orange peel

Cake
Heat oven to 350°F. Spray two 9 inch round cake pans with cooking spray. Line bottoms of pans with parchment paper. Spray paper. Lightly flour pans and paper. Beat butter and 1 cup sugar till light and fluffy. Add egg yolks 1 at a time, beating 20 seconds after each addition. Sift together flour, baking powder and salt. Add to sugar mixture alternately with milk, beginning and ending with dry ingredients. Beat in vanilla and poppy seeds. Beat egg whites on medium-high speed till soft peaks form. Gradually add remaining sugar 1 tablespoon at a time till whites are very glossy and stiff. Stir 1/3 of whites into batter to lighten. Fold in remaining whites. Spread batter evenly into prepared pans. Bake 25-30 minutes till toothpick inserted in center comes out clean. Cool in pans on racks 5 minutes. Remove from pans to racks. In small bowl combine orange juice and sherry. Pierce cakes several times with toothpick. Brush warm cakes with juice mixture. Cake will absorb all liquid. Cool completely.
Sunshine Frosting
Sprinkle gelatin over cold water in small saucepan and let stand 5 minutes to soften. Heat gelatin mixture till gelatin dissolves. Let cool but not till solidified. Chill mixing bowl and beaters for at least 15 minutes. Beat cream just till traces of the beater marks begin to show distinctly. Add gelatin mixture to cream in a steady stream, beating constantly. Add powdered sugar, marshmallow crème, extract and peel and beat just till stiff peaks form when the turned off beaters are raised.
Assembly
Place 1 cake layer on serving plate. Spread with 1 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. Refrigerate till ready to serve.