Esthers Orange Marmalade Cake by Rose Mary
Rose Mary Mogan
·for the cake:
1 cunsalted butter, softened, more for greasing the pans
3 1/4 ccake flour, more for dusting the pans
1 Tbspbaking powder
2 2/3 cgranulated sugar
5 largeeggs, room temperature
4 largeegg yolks, room temperature
2/3 cvegetable oil
1 Tbspgrated orange zest
2 tspvanilla extract
1 cbuttermilk, at room temperature
TO MAKE THE SYRUP
1 cfreshly squeezed orange juice
1/4 cgranulated sugar
·for the filling:
1 jar(s)12 ounces orange marmalade
ESTHER'S ORANGE MARMALADE CAKE FROSTING
1 cheavy cream, chilled
4 Tbspgranulated sugar
1 csour cream, chilled
How to Make Esthers Orange Marmalade Cake by Rose Mary
- THE CAKE:
Pre heat the oven to 350degrees F.Lightly butter three 9 inch round cake pans, line them with parchment paper,then lightly butter and flour the paper, shaking out any excess.
- Sift the flour, baking powder, and salt into a large bowl. Then sift again into another bowl.
- In the bowl of an electric mixer, beat the butter on medium speed, until light in color, about 4 minutes.
- Add the 2 2/3 cups of sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
- Add eggs and yolks one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl.
- After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
- With the mixture on low speed, add the oil and beat for 1 minute.
- In a small bowl combine the orange zest, vanilla, and buttermilk.
- Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl, and add half of the buttermilk mixture. Fold in remaining dry ingredients, scrape down sides of bowl and add the remaining buttermilk.
- Pour the batter among the prepared pans, smooth the surface,rap each pan on counter to expel any air pockets or bubbles, then place in oven
- Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let the cakes cool in the pan on racks for 20 minutes.
- THE ORANGE SYRUP: In a small bowl stir together the orange juice and 1/4 cup of sugar until sugar is dissolved.
While the cakes are still in the cake pan, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
- THE FILLING: Heat the marmalade in a small sauce pan over medium heat until melted. Let cook for 5 minutes.
- THE FROSTING: In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form. Add the sour cream a little at a time, and whisk until the mixture is a spreadable consistency.
- TO ASSEMBLE THE CAKE: Invert one of the cake layers on a cake plate, and carefully peel off the parchment. Spread one third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of marmalade on top. Place the third layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it.leaving 1 1/4 inch border around the edges.
- Frost the sides and he top border with the frosting, leaving the marmalade on top exposed. Or if you prefer frost the entire cake first, adding the marmalade as a garnish on top.
- Arrange orange segments on top of cake and along the base to add more color. THIS STEP IS OPTIONAL, and my extra touch to the recipe for eye appeal. Chill for at least 2 hours before serving.