scratch - Orange Marmalade Layer Cake
Source of Recipe
from mag808 at creative homemaking
Recipe Link: http://www.creativehomemaking.com/phpBB2/viewtopic.php?t=2861 scratch - Orange Marmalade Layer Cake
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
1 1/2 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
1. Heat oven to 325 degrees F.
Butter 2, 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 in 1/3 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 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.
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 spread 2/3 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
1 1/4 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.
Makes 1 cake, 10 to 12 servings.
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