CAKE:

1 c. fresh orange juice
1/2 tsp. grated orange peel
Nonstick vegetable oil spray
2 tbsp. unsalted butter, room temperature
1/2 c. sugar
1 extra-large egg
1/2 c. whole wheat flour
1/2 c. unbleached all-purpose flour
1 tsp. baking soda

FRUIT:

6 lg. navel oranges
2 c. nectarines, sliced
1 tbsp. sugar
1 tbsp. fresh lime juice

ORANGE CHIFFON:

1 c. orange juice
4 tbsp. sugar
1 1/2 tsp. unflavored gelatin
2 egg whites
Pinch of cream of tartar
8 orange slices

FOR CAKE: Boil orange juice in heavy small saucepan 1 minute. Cool to room temperature. Stir in orange peel. Refrigerate until cold. Preheat oven to 350 degrees. Spray 11 x 7 x 2 inch baking pan with nonstick spray. Dust lightly with flour. Using an electric mixer, cream butter and sugar in large bowl. Add egg and beat until fluffy. Combine flours and baking soda in small bowl. Mix dry ingredients into butter mixture alternately with orange juice mixture, beginning and ending with dry ingredients. Pour batter into prepared pan. Bake until toothpick inserted comes out clean, about 25 minutes. Cool completely on rack (cake can be prepared a day ahead. Wrap tightly in plastic wrap).

FOR FRUIT: Peel orange and remove white pith. Cut between membranes of oranges with small knife to release segments. Combine orange segments, nectarines, sugar and lime juice in large bowl. Cover and refrigerate. (Can be prepared 8 hours ahead.)

FOR CHIFFON: Combine orange juice and 2 tablespoons sugar in heavy small saucepan. Sprinkle gelatin over. Let stand until softened, about 10 minutes. Stir mixture over medium low heat until gelatin melts. Cool mixture to room temperature. Transfer to large bowl. Refrigerate until mixture begins to thicken but is not set, stirring occasionally, about 15 minutes.

Using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining 2 tablespoons of sugar and continue beating until stiff but not dry. Gently fold egg whites into orange juice mixture.

Cut cake into 1/2 inch cubes. Layer cake cubes and nectarine/orange mixture in 8 ballon shaped goblets, using about 3/4 cup of cake and 1/2 cup fruit for each serving. Spoon 1/2 cup orange chiffon atop each. Refrigerate until set, about 1 hour. (Can be prepared 3 hours ahead.) If desired, you could layer it in a large trifle bowl and spoon it out to a plate. When you are having a large crowd I would put it in the trifle bowl.

Serves 8.