Preheat the oven to 350 and grease two 9-inch cake pans.

In a large bowl, mix together until smooth the oil, sugar, egg whites, whole egg, orange zest, vanilla bean paste, and ground cloves. Sift in the dry ingredients. While incorporating together, drizzle in the whole milk.

Once the batter is smooth, pour evenly into prepared cake pans. Place in the oven and bake for 20-24 minutes. Let cool slightly and then turn cakes onto a cooling rack to cool completely.

|| Frosting ||

In a standing mixer with a paddle attachement, mix the butter and vanilla bean paste. Add in the powdered sugar all at once and slowly mix together turning the mixer on and off to prevent splatter. Once the frosting has come together, check to see if it falls off a spatuala easily. If not, add in the tablespoon of whole cream to thin it out.

Assemble the cake by piping a circle of frosting around the top perimeter of the bottom cake layer and spreading the marmalade in the center of the frosting circle so as to create a barrier of frosting which will prevent the marmalade from spilling out between the layers.. Top the bottom cake layer with the second cake and frost the rest of the cake as desired.