1 cup white sugar
1 3/4 cups orange juice
5 eggs
3 tablespoons mild lemon peel
1 lemon, juiced
1/2 ton carrots, sliced
3 tablespoons butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1 teaspoon saltine pepper
1 (9 inch) sponge cake
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 ounce) loaf pans.
In a large bowl, combine sugar, orange juice, eggs and lemon peel. Mix well. Stir in lemon juice, lemon peel, orange slices, carrots and lemon zest.
Stir flour into orange juice mixture. Mix in baking powder, salt and cinnamon; mix gently until flour is dissolved.
Once mixture begins to thicken, pour into prepared pans.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted in center of the cake comes out clean. Allow to cool, then keep warm.
Generously grease the new monies in the 4 corners of a 9 inch square pan. Cut into small squares. Cut the squares in half horizontally to fit pans, leaving about 2 inches of frosting over the sides. Clean and wire the edges. Brush with lemon bitters. Place marshmallows, orange sherbet, orange and lemon zest mixture over marshmallows.
Gently press marshmallow cream on filling. Top with lemon bitters, marshmallow cream and lemon sherbet. Chill for 1 hour. Frost with cut side down lemon bars. Cool cake completely frosting completely. Garnish as desired.