Categories: Cake
Ingredients
- 3 c cake flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c softened unsalted butter
- 2 c granulated sugar
- 3 large eggs, at room temperature, beaten lightly
- 1 tbsp grated orange zest
- 1 c buttermilk, at room temperature
- 1 c freshly squeezed orange juice
- 1/4 c granulated sugar
- 1 12-ounce jar orange marmalade
- 3/4 c cup well-chilled heavy cream
- 3 tblsp sugar
- 3/4 c well-chilled sour cream
Directions
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To Make the Cake: Preheat oven to 325°F degrees. Butter 2 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess.
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In a bowl, sift the flour, baking soda, and salt.
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In another bowl, beat the butter with an electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
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Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets, then transfer to the oven. Bake for 45 minutes, or until a cake tester inserted into the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
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To make the Orange Syrup: Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved.
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With a toothpick or wooden skewer, poke holes at 1/2-inch intervals u=in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completly absorbed before adding the remainder. Let layers cool completly.
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To Make the Filling: In a small sauceoan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
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To Make the Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
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To Assemble the Cake: Arrange one of the layers on a cake plate and carefully peel off the wax paper. Spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, carefully peel off the wax paper, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer , frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.