Orange Marmalade Layer Cake

Name: Orange Marmalade Layer Cake
Yield: 16 servings (serving size: 1 slice)
Ingredients: Cooking spray; 3 cups sifted cake flour; 1 ½ teaspoons baking soda; ¾ teaspoon salt; 9 tablespoons butter, softened; 2 cups sugar, divided; 1 tablespoon grated orange rind; 1 tablespoon vanilla extract; 4 large egg whites; 1 ¼ cups low-fat buttermilk; 1 cup fat-free milk; ½ cup fresh orange juice; 1 (12-ounce) jar orange marmalade, melted and cooled; ¼ cup low-fat sour cream; 1 ½ cups frozen reduced-calorie whipped topping, thawed

6 Ratings
5 Reviews

After the cake layers are drenched with fresh orange syrup, they become moist and delicate. Transfer them carefully to a serving plate for frosting.

By Elizabeth Taliaferro

Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:

16 servings (serving size: 1 slice)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 2
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.

Nutrition Facts

Per Serving:

309 calories; calories from fat 23%; fat 7.8g; saturated fat 4.7g; mono fat 1.9g; poly fat 0.3g; protein 3.9g; carbohydrates 57.7g; fiber 0.4g; cholesterol 23mg; iron 1.5mg; sodium 350mg; calcium 61mg.

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fsbarbie

02/18/2014

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.

Ledaskitchen

11/23/2013

I made this cake a lot of times, it has become a staple in my table and when I visit family members they expect I will have this cake with me. I follow the recipe to the t. We love it and it is sooo pretty.

Wunderchic

01/16/2013

Made this cake for Easter because it looked so pretty in the picture. It tasted great and recieved rave reviews from my guests! Would definitely make this again.

feeja12

08/11/2011

I made this cake for Christmas a few years ago and my whole family loved it. In fact wouldn't change a thing. It was moist, but not too soggy. I am in no way a professional chef or even a amateur one. I did get help from my sister to make it so pretty, but I followed the recipe to the letter. In fact I was so proud of it I took a picture! I would definitely make it again, but I have not have the opportunity because I have been spending the last couple of Christmases out of town at other family members houses and I would feel uncomfortable taking over their kitchens. Definitely a five star rating for me!

clima65

11/14/2008

I was crazy to make this cake, but I felt dissapointed after all. The batter is soupy. There must be a mistake in the liquid quantities. If you use just the buttermilk is enough. You don't need the milk. I regret I didn't follow my heart. After you bak, the batter is gummy and dense, but tastes really good. The quantities for the topping is too much as well. You don't need all that. I used 1 cup whipped topping plus 1 TBSP sour cream. I will make again, but using a batter I trust better.

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Orange Marmalade Layer Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Orange Marmalade Layer Cake

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Orange Marmalade Layer Cake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Orange Marmalade Layer Cake