After the cake layers are drenched with fresh orange syrup, they become moist and delicate. Transfer them carefully to a serving plate for frosting.

Elizabeth Taliaferro

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Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

309 calories; calories from fat 23%; fat 7.8g; saturated fat 4.7g; mono fat 1.9g; poly fat 0.3g; protein 3.9g; carbohydrates 57.7g; fiber 0.4g; cholesterol 23mg; iron 1.5mg; sodium 350mg; calcium 61mg.
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