To preserve the creamy frosting, store leftover cake in a cake saver, or cover cake loosely with nonstick foil. The cake keeps well in the refrigerator up to 3 days.

Recipe by Oxmoor House January 2006

Gallery

Recipe Summary

prep:
21 mins
cook:
29 mins
additional:
55 mins
total:
1 hr 45 mins
Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Coat an 8-inch square baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt.

  • Beat butter with a mixer at medium speed until creamy; gradually add granulated sugar, beating until fluffy. Add egg and egg white, and beat at medium speed just until blended. Add flour mixture to sugar mixture alternately with 3/4 cup milk, beginning and ending with flour mixture. Stir in orange rind and vanilla.

  • Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 29 minutes or until a wooden pick inserted in center comes out clean; cool in pan for 10 minutes on a wire rack. Remove from pan, and carefully peel off wax paper; cool completely on wire rack.

  • Combine powdered sugar and next 3 ingredients in a large bowl. Beat with a mixer at low speed just until blended, and stir in orange marmalade.

  • Place cake on a plate; spread frosting over top and sides of cake.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

190 calories; fat 5.6g; saturated fat 2.7g; protein 2.6g; carbohydrates 33.7g; cholesterol 27mg; iron 0.9mg; sodium 136mg; calories from fat 26%; fiber 0.8g; calcium 53mg.
Advertisement
Advertisement