Preheat oven to 350°F. Grease and flour a 10-inch tube pan and set aside. Sift flour, baking powder, and salt in a large bowl.

In a separate bowl, cream butter using an electric mixer on medium-high speed until smooth. Gradually add the sugar, beating until light and fluffy, scraping down the sides of the bowl if necessary. Add the egg yolks one at a time, beating after each addition. Turn mixer speed to low and add flour alternately with orange juice and milk.

In a separate glass or stainless steel bowl, beat egg whites on low speed until foamy, about 3–4 minutes, then increase speed to medium and continue to beat another 5–8 minutes or until stiff. Fold into the batter (best done by hand).

Transfer the batter to the tube pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Cool for 10 minutes on a wire rack, then place another rack on top and carefully flip the cake. It should slide out of the pan onto the rack.

Remove the bottom of the tube pan. Insert the bean, pea, and clove into different parts of the cake. Allow it to cool completely before frosting with royal icing.