Wednesday, June 1, 2011

Orange Marmalade Cake

Gorgeous summery cake. Mmmm
3 cups sifted cake flour
1 1/2 tsp baking soda
1/4 tsp salt
9 TBSP butter, softened
2 cups sugar, divided
1 TBSP grated orange rind
1 TBSP vanilla extract
4 large egg whites
1 1/4 cups buttermilk
1 cup low fat milk
1/2 cup fresh orange juice
1-12 ounce jar marmalade melted and cooled
1/4 cup low fat sour cream
1 1/2 cups lower fat cool whip

Pre Heat oven to 350.
Coat 2-9 inch round cake pans with cooking spray, and line the bottoms of the pans with waxed paper. Lightly spoon sifted cake flour into dry measuring cups, and level with a knife. Combine 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 of the sugar, 1 TBSP at a time beating until well blended. Beat in orange rind and vanilla. Add egg whites, one 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 the flour mixture. Pour batter into pans; Sharply tap the pans once on the counter to remove the air bubbles. Bake at 350 for 25 minutes, or until a toothpick inserted in the 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 cake liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
Carefully place one 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 Cool Whip. Spread over sides of cake. Cover and chill at least 2 hours.


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