I love this cake. Perhaps too much as when I make it, I can't stay out of it. I don't care. It is beautiful and delicious. A fitting tribute to my Granny, in whose honor I have made for her birthday.
Orange Marmalade Layer Cake
Photography: Randy Mayor; Styling: Melanie J. Clarke
After the cake layers are drenched with fresh orange syrup, they become moist and delicate. Transfer them carefully to a serving plate for frosting.
Yield: 16 servings (serving size: 1 slice)
More From Cooking Light
Amount per serving
- Calories: 309
- Calories from fat: 23%
- Fat: 7.8g
- Saturated fat: 4.7g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.3g
- Protein: 3.9g
- Carbohydrate: 57.7g
- Fiber: 0.4g
- Cholesterol: 23mg
- Iron: 1.5mg
- Sodium: 350mg
- Calcium: 61mg
- Cooking spray
- 3 cups sifted cake flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 9 tablespoons butter, softened
- 2 cups sugar, divided
- 1 tablespoon grated orange rind
- 1 tablespoon vanilla extract
- 4 large egg whites
- 1 1/4 cups low-fat buttermilk
- 1 cup fat-free milk
- 1/2 cup fresh orange juice
- 1 (12-ounce) jar orange marmalade, melted and cooled
- 1/4 cup low-fat sour cream
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- Preheat oven to 350°.
- Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
- Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
- Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
- Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.
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