Here is the cake my daughter baked me yesterday for my brithday- a beautifully prepared marmalade cake. It was scrumptious! Marmalade Cake
(Semi-adapted from Cooking Light magazine, 2003)
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Serves 16
For Marmalade Cake you will need:
3 cups sifted cake flour
1½ teaspoons baking soda
8 tablespoons (1 stick) butter, softened
1¾ cups sugar, plus ¼ cup
grated rind of 1 large orange
1 tablespoons vanilla extract
1 large egg
3 egg whites
1¼ cups buttermilk
1 cup milk
½ cup fresh orange juice
For Jelly Filling & Topping you will need:
1/3 cup total of mixed berry jam and marmalade, plus about ½ cup of marmalade
For Sour Cream Frosting you will need:
½ cup low-fat sour cream
1 cup heavy cream
1 teaspoon vanilla
¼ cup confectioner's sugar
Preheat oven to 350 degrees F and coat 2 (9-inch) round cake pans with cooking spray or butter.
Lightly spoon sifted cake flour into large bowl with baking soda. Place butter in bowl of electric mixer with paddle attachment. Beat butter first to avoid butter clumps in batter (about 2 minutes). Gradually add in 1¾ cups sugar until well blended. Beat in orange rind and vanilla. Add egg and egg whites, 1 at a time, beating well after each addition.
Combine buttermilk and milk in a small bowl. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared cake pans, and sharply tap pans once on counter to remove air bubbles. Bake for about 25 minutes or until cake tester comes out clean. Cool in pans on wire rack.
After cakes have cooled, combine orange juice and ¼ cup sugar; stir until sugar dissolves. Pierce the cake layers with a wooden pick and slowly drizzle the juice mixture over cake layers. After cake layers are drenched with fresh orange syrup, carefully transfer 1 layer to a serving plate and spread with 1/3 cup mixed berry jam and marmalade. Top with remaining layer and spread ½ cup marmalade on top.
In bowl of electric mixer, beat heavy cream, teaspoon vanilla, and confectioner's sugar until thick. Fold sour cream into whipped topping and spread over sides of cake. Cover and chill for at least 2 hours.
Pearl says
Belated happy birthday Catherine!
A sweet cake for a sweet mom:-)
God bless you even more. xo
Jamie says
This sounds delicious. I am so glad I found your blog. I'm a new follower and I'm having a party over at my blog http://diyhshp.blogspot.com/ I would love it if you stopped by and shared your recipes.
Betsy from Tennessee says
Hi Catherine, Thanks for coming to my blog. I am enjoying yours... Happy Birthday --a few days late!!!!
Love that cake your daughter made for you... YUM---I love marmalade!!!! The pictures made my mouth water... ha ha
Sounds like your daughter is falling in her Mom's footsteps when it comes to cooking and baking... That is NEAT.
Hugs,
Betsy
OLLIE MCKAY'S ~ A Chic Boutique says
Yummy Yummy!! And belated Happy B-day wishes! P.S. Our daughter lives in NYC right now as a Pediatric ER nurse at NY Presb. We love visiting! and we love several of the awesome little teeny Italian restaurants that we have come across!
kitchen flavours says
What a delicious and beautiful cake, extra special, made by someone special!
elle marie says
Marmalade is one of my favorite preserves... esp when I get a bite of the bitter peel.. the cake sounds really fabulous..
Reeni says
such a lovely cake Catherine! I hope you had a joyful day!
Claudia says
So sunny and welcoming! Happy birthday. Isn't it grand to have a daughter that bakes? And bakes beautifully. Twice blessed.
Nancy and Vijay says
It's Beautiful!
Pegasuslegend says
Two gifted cooks in the family you are truly blessed this looks wonderful!