from-cookinglight

Orange Marmalade Layer Cake

Orange Marmalade Layer Cake Photography: Randy Mayor; Styling: Melanie J. Clarke

Ingredients

  • Cooking spray
  • 3 cups sifted cake flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 9 tablespoons butter, softened
  • 2 cups sugar, divided
  • 1 tablespoon grated orange rind
  • 1 tablespoon vanilla extract
  • 4 large egg whites
  • 1 1/4 cups low-fat buttermilk
  • 1 cup fat-free milk
  • 1/2 cup fresh orange juice
  • 1 (12-ounce) jar orange marmalade, melted and cooled
  • 1/4 cup low-fat sour cream
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation


Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.

Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.

Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.

Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.



    After the cake layers are drenched with fresh orange syrup, they become moist and delicate. Transfer them carefully to a serving plate for frosting.
  • Yield: 16 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 309
Caloriesfromfat per serving: 23%
Fat per serving: 7.8g
Saturated fat per serving: 4.7g
Monounsaturated fat per serving: 1.9g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 3.9g
Carbohydrate per serving: 57.7g
Fiber per serving: 0.4g
Cholesterol per serving: 23mg
Iron per serving: 1.5mg
Sodium per serving: 350mg
Calcium per serving: 61mg