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Orange-Marmalade Cake




Source of Recipe


Internet


List of Ingredients




For the Cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) softened unsalted butter
2 cups granulated sugar
3 large eggs, at room temperature, beaten lightly
1 tablespoon grated orange zest
11/2 teaspoons vanilla
1 cup buttermilk, at room temperature

For the Orange Syrup:
1 cup freshly squeezed orange juice
1/4 cup granulated sugar

For the Filling:
1 cup orange marmalade

For the Frosting:
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup well-chilled sour cream



Recipe



1. Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with
parchment or waxed paper, and butter and flour the paper, shaking out the
excess.

2. In a bowl, sift the flour, baking soda, and salt.

3. In a bowl with an electric mixer, beat the butter until combined, add the
sugar, a little at a time, and beat the mixture until light and fluffy. Beat in
the eggs, orange zest, and vanilla. Beat in1/3 of the dry ingredients
alternately with 1/2 of the buttermilk until combined well. Add half the
remaining dry ingredients and the remaining buttermilk and beat until combined
well. Finally, beat in the remaining dry ingredients until mixture is smooth.

4. Evenly divide the batter between the pans, smooth the surface, rap each pan
on the counter to expel any air pockets or bubbles, then transfer to the oven.
Bake for 45 minutes or until a cake tester inserted in the center comes out
clean. Transfer to racks and cool in the pans for 20 minutes.

To Make the Orange Syrup:

5. Meanwhile, make the orange syrup: In a bowl, stir together the orange juice
and sugar until sugar is dissolved.

6. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the
cake layers and spoon the syrup over each layer, allowing the syrup to be
completely absorbed before adding the remaining. Let layers cool completely.

To Make the Filling:

7. In a small saucepan set over moderate heat, heat the marmalade until just
melted. Let cool 5 minutes.

To Make the Frosting:

8. In a bowl, whisk the heavy cream with the sugar until it forms firm peaks.
Add the sour cream, a little at a time, and whisk until of spreading
consistency.

To Assemble the Cake:

9. Arrange one of the layers on a cake plate, carefully peel off the waxed
paper, then spread2/3 of the marmalade over the top, smoothing it into an even
layer. Invert the remaining layer onto the top of the first layer, peel off the
waxed paper and spoon the remaining marmalade onto the center of it, leaving a
11/4-inch border around the edge. Frost the sides and top of the border with
the frosting, leaving the marmalade on top of the cake exposed. Or if you
prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill
for at least 2 hours before serving.
Yield: 1 cake, 10 to 12 servings