Whipped Cream Orange Marmalade Cake
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|All purpose flour/Unbleached / self-rising flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Orange-flavored liqueur/Orange juice||2 Teaspoon|
|Orange-flavored liqueur/Orange juice||4 Tablespoon|
|Orange marmalade||1 1⁄2 Cup (24 tbs)|
Heat oven to 350°F.
Grease and flour two 9- or 8-inch round cake pans.
In large bowl, gradually add 1/4 cup orange juice concentrate to 1 1/4 cups whipping cream; beat at high speed until stiff peaks form.
In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes.
Fold into whipped cream mixture.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour and remaining cake ingredients.
Fold into whipped cream mixture until well blended.
Spread batter evenly in greased and floured pans.
Bake at 350°F. for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form.
To assemble cake, place 1 layer on serving plate.
Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top.
Spread with half of the orange marmalade.
Top with second layer.
Sprinkle remaining 1 to 2 tablespoons of the orange-flavored liqueur over top.
Spread with remaining orange marmalade.
Frost sides of cake with frosting mixture.
Refrigerate 2 hours before serving.
Store in refrigerator.