Ingredients: |
Ingredients: Cake:
butter for greasing the pans
flour for dusting pans
1 cup unsalted butter, softened
1 cup buttermilk at room temperature
3 1/4 cups cake flour
1 tbs baking powder
1 tsp salt
2 2/3 cups granulated sugar
5 large eggs, room temperature
4 large egg yolks, room temperature
2/3 cup vegetable oil
1 tbs grated orange zest
2 tsp vanilla extract
Syrup:
1 cup fresh squeezed orange juice
1/4 cup granulated sugar
Filling:
1 (12 oz) jar orange marmalade
Frosting:
1 cup heavy cream, chilled
4 tbs granulated sugar
1 cup sour cream, chilled
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Directions: |
Directions:Cake:
Preheat oven to 350ºF. Lightly butter 3 - 9" 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. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the 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 mixer 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 the remaining dry ingredients, scrape down the sides and add the remaining buttermilk. Pour the batter among the prepared pans, smooth, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
Syrup:
In a small bowl stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, 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.
Filling:
Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
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 spreadable consistency.
To assemble the cake:
Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread 1/3 of the marmalade over the top, smoothing it into a even layer. Repeat with each layer, leaving a 1 1/4 inch border around edge of the last layer. Frost the sides and top border with the frosting, leaving the marmalade on top of cake exposed. Chill for at least 2 hours before serving. |
Personal
Notes: |
Personal
Notes: The Lord is Good
Make a joyful noise unto the Lord,
all ye lands.
Serve the Lord with gladness:
come before His presence
with singing.
Know ye that the Lord he is God:
it is he that hath made us,
and not we ourselves;
We are His people,
and the sheep of His pasture.
Enter into his courts with praise:
be thankful unto Him,
and bless His name.
For the Lord is good;
His mercy is everlasting;
and His truth endureth
to all generations. - Psalm 100
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This recipe for Esther's Orange Marmalade Cake is from