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Whipped Cream Orange Marmalade Cake

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Ingredients
For cake
  Frozen orange juice concentrate 1⁄4 Cup (4 tbs), thawed
  Whipping cream 1 1⁄4 Cup (20 tbs)
  Eggs 3
  Vanilla 1 Teaspoon
  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
  Salt 1⁄2 Teaspoon
For frosting
  Whipping cream 1 Cup (16 tbs)
  Powdered sugar 1⁄4 Cup (4 tbs)
  Orange-flavored liqueur/Orange juice 2 Teaspoon
For filling
  Orange-flavored liqueur/Orange juice 4 Tablespoon
  Orange marmalade 1 1⁄2 Cup (24 tbs)
Directions

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.
Set aside.
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.
Cool completely.
In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form.
Set aside.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange

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