FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING
ORANGE BUTTERCREAM FROSTING:
butter, room temperature
1Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
2Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
3Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
4Add the orange peel, orange juice, milk, sour cream and egg yolks.
5Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
6Fold egg whites into batter just until blended.
7Pour evenly into prepared pans.
8Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
9Cool for about 10 minutes, then remove from the pans and cool completely.
10ORANGE BUTTERCREAM FROSTING:
11Beat butter till creamy.
12Beat in orange marmalade.
13Beat in powdered sugar.
14Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
15Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
16Frost sides and top of cake.