ORANGE RASPBERRY TORTE 3 eggs 3/4 cup sugar 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup hot water 5 tablespoons orange marmalade 1 container (8 ounces) frozen whipped topping, thawed (3 cups) 3/4 cup red raspberry preserves Raspberries, if desired Orange peel curls, if desired Heat oven to 350°F. Grease and flour loaf pan, 9 x 5 x 3 inches. Beat eggs in large bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar. Beat in flour, baking powder and salt on low speed. Gradually beat in water. Stir in 3 tablespoons of the orange marmalade. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

Mix remaining 2 tablespoons marmalade and 2 cups of the whipped topping. Cut loaf horizontally to make 3 equal layers. Spread 1/4 cup of the raspberry preserves over each layer; spread each of the bottom 2 layers with 1 cup of the whipped topping-marmalade mixture. Stack layers. Spread remaining whipped topping on top of torte. Top with raspberries and orange peel. Store covered in refrigerator.

Makes 12 servings.

1 Serving: Calories: 240 (Cal. from fat: 55), Fat: 6g (Saturated: 3g), Cholesterol: 65mg, Sodium: 210mg, Carbohydrate: 43g, Protein: 4g.

[Gold Medal, Desserts for Spring]