Notes from the Test Kitchen:
The flavor of this cake is so very satisfying! You can taste the love that has gone into the recipe with each sweet, fruity bite.
eggs, room temperature, beaten slightly
orange zest, grated
buttermilk, room temperature( this is what makes the cake heavy and moist)
fresh orange juice
1 (12 oz)
heavy cream, chilled
sour cream, chilled ( you choose fat free or lowfat or whatever because you are eating this) but we know what the recipe calls for ) thsi is not something you will be eating every month so go for it if you have came this far.
Preheat oven to 325*. Butter 2 round 9" cake pans, line with paper, butter and flour. Sift soda and salt, set aside. Beat butter with mixer until smooth.
Add sugar and beat until fluffy; add eggs, zest, and vanilla.
Beat in 1/2 of dry ingredients alternately with buttermilk until combined well, add rest.
Divide batter into two pans; tap to remove air bubbles. Bake 45 minutes or until done; place on wire racks and cool in pans 20 minutes.
Meanwhile, make orange syrup by stirring together all syrup ingredients until dissolved.
Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absored before adding remainder. Cool completely. Prepare filling by heating marmalade until just melted; let cool 5 minutes.
Frosting: In bowl, whisk heavy cream with the sugar until it forms stiff peaks; add the sour cream a little at a time until mixture is of spreading consistency.
Assembly of Cake: Arrange on cake plate, remove paper, spread 2/3 of marmalade over the top, smoothing in even layer. Invert remaining layer onto the top, peel off paper. Spoon remaining marmalade onto cake, leaving 1 1/4 " border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it.
Hints: I buy my pan liners so I am not cutting them out.