Whipped Cream Orange Marmalade Cake Recipe
Ingredients
| CAKE | ||
| 1/4 cup frozen orange juice concentrate, thawed | ||
| Whipping cream | 1 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla | 1 Teaspoon | |
| 1 3/4 cups All Purpose, Unbleached or Self-Rising Flour | ||
| Sugar | 1 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Orange peel | 2 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| Whipping cream | 1 Cup (16 tbs) (FROSTING) | |
| Powdered sugar | 1/4 Cup (16 tbs) (FROSTING) | |
| 1 to 2 teaspoons orange-flavored liqueur or orange juice | ||
| 2 to 4 tablespoons orange-flavored liqueur or orange juice | ||
| Orange marmalade | 1 1/2 Cup (16 tbs) (FILLING) | |
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.
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.
Chef
