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.
Shela says
One of my Fav!Yum!
ladyguinevere28 says
yummy i will try this and I added you in my blog list. Hope you will add me to. thanks
Magic of Spice says
Beautiful cake!
Sarah says
thank you very much for following my site ma'am 🙂
Rose Whisperer says
Like I said (on Facebook), this cake is simply gorgeous, and the recipe is so simple and nice. I like the fact that the marmalade is blended with the mixed berries (I love marmalade, but some find it strong). Your daughter is a treasure, Catherine!
STACEY MAUPIN TORRES
Don E. Chute says
Catherine--
Happy Birthday and Bless you.
Now your really killing me, going with the deserts.
OMGosh, if that picture was in 3D I would just reach out and eat it.
All is well here, moving soon:>)
PLU
Gulmohar says
You must be a proud mamma..Glad to know that you had a terrific day 🙂
A little bit of everything says
Wow! the cake looks fantastic. your daughter did a wonderful job.
Happy birthday Catherine!
Rita says
Happy Birthday Catherine!
What a lovely cake your daughter made and it is just my kind of recipe; keeping this one.
Rita
Pearl says
P.S. My computer was reformatted because of a virus. Now I'm trying to drop on EC but the widget on blogs is not appearing. I don't know if it's just me (am i an isolated case or not)...please drop me a message if you were able to drop on EC today. thanks Catherine! xo