Orange Marmalade Cake

I had a delicious menu planned for tonight.  My husband texted me and said that he was bringing dinner home. (YAY!) Upon hearing this, one of my friends sounded disappointed that I was taking a day off from writing my blog... so here is a delicious recipe dear friend.... and you know who you are!    : )

Now onto the recipe.  I got this recipe from a series that I had been reading.  I made this for my grandmother's 91st birthday. (yes, the one from Germany; mentioned in previous posts under Nonna's Stringbeans; December 23.)  I will tell you that this recipe has a lot of steps, and it takes a long time to make.  However,  her comment (in her thick accent) was that "this was a delicacy, and tasted like a pastry which one would eat in a fancy restaurant."   You decide.

Note:  This cake does not belong on the menu for someone who is either on a diet, or has a cholesterol problem 

For the cake:

1 cup unsalted butter, softened, plus more for greasing the pans
3 1/4 cups cake flour, plus more for dusting the pans
1 tablespoon baking powder
1 teaspoon salt (I left it out)
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature (1 cup milk with 1 cup distilled vinegar..sit for 5 minutes)

For the orange syrup:

1 cup freshly squeezed orange juice
1/4 cup sugar

For the filling:

1  12 oz jar orange marmalade


For the frosting:

1 cup heavy cream, chilled
4 tablespoons granulated sugar
1 cup sour cream, chilled

For the cake:

•   Preheat the oven to 350 degrees. Lightly butter 3  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 in a large bowl. 
• Sift a second time in 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 sugar in a steady stream with a 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.
• Continue to beat on medium speed for 2 more minutes.  With the mixer on low speed, add the oil and beat for 1 minute.
• Using rubber spatula, fold in half of the dry ingredients.  
• In a small bowl, combine the orange zest, vanilla and buttermilk.  
• Scrape the batter down the sides of the bowl and add half the buttermilk mixture.
• Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk. 
• Divide the batter among the prepared pans, smooth the surface, and 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 in the center comes out clean.
• Let the cakes cool in the pans on racks for 20 minutes.

The orange syrup:

• In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved.
• While the baked 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 slowly over each layer, allowing the syrup to be completely absorbed before add the remainder. Let the layers cool completely in the pans. 

For the Filling:

• Heat the marmalade in a small saucepan over medium heat until just melted.  Let cool for 5 minutes. 

For the frosting:

• In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons 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 platter and carefully peel of the parchment   
• Spread a 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 the marmalade on top.
• Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edges.
• Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed.  (if you prefer, frost the entire cake first, adding marmalade as a garnish on top.
• Chill at least 2 hours before serving.

10 - 12 serving

-Queenie Cuisine