Ingredients: |
Ingredients: 1 cup unsalted butter softened,3-1/4 cups cake flour, 1 tbsp. baking powder, 2-2/3 cup granulated sugar, 5 lg. eggs room temp.,4 egg yolks room temp.,2/3 cup vegetable oil, 1 tbsp. grated orange zest, 2 tsp. vanilla, 1 cup buttermilk at room temp.
(orange syrup) 1 cup freshly squeezed orange juice,1/4 cup granulated sugar. (filling) 1 (12oz) jar orange marmalade. (frosting) 1 cup heavy cream chilled, 4 tbsp. granulated sugar, 1 cup sour cream chilled.
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Directions: |
Directions:Preheat oven to 350º. Lightly butter 3- 9in. cake pans, line with parchment paper then lightly butter and flour. Sift all dry ingriedents in a large bowl. Sift twice. With an electric mixer beat the butter on med. speed until light in color.Slowly add the sugar . Beat until light and fluffy. Add the eggs and yolks 1 at a time beating well after each addition. Be sure to stop after each addition and scrap the sides of the bowl. After all the eggs have been added continue beating for another 2 min. on high speed. On low speed add the oil. In a small bowl combine orange zest,vanilla and buttermilk and set aside. Using a rubber spatula fold in half of the dry ingreidents. Scrape down the sides of the bowl and add 1/2 of the buttermilk mix. fold in remaining dry ingredients and add the remaining buttermilk. Equally pour the batter in the 3 pans. Tap pans on counter to expel any air. Then place in oven . Bake for 30-35 min. Let cakes cool in pan on rack for 20 min. (orange syrup) In a small bowl stir together the orange juice and 1/4 cup sugar until sugar is dissolved. While the cakes are still warm use a tooth pick to poke holes 1/2 intervals in the cakes. Spoon the syrup over all layers. Let the layers cool completely in the pans. (filling) Heat the marmalade in a sm. saucepan until just melted . Let cool for 5 min. (frosting) In a chilled bowl using a wire whisk attachment whip the heavy cream with 4 tbsp. sugar until stiff in peaks. Add the sour cream a little at a time. Whip until the mix is at a spreadable consistency. Assemble the cake : Carefully peel off the parchment paper . Layer cakes on a plate On each layer spread the marmalade evenly. On the 3rd. layer spoon the marmalade into center of it leaving 1-1/4 in. border around the edge. Frost the sides and top of cake leaving the marmalade on top exposed. Chill at least 2 hrs. before cutting.
©Jan Karon 2004 |
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