Orange Marmalade Cake


 * Source: https://www.epicurious.com/recipes/member/views/esthers-orange-marmalade-cake-50061844

To make a 3-layer cake

Cake

 * 1 cup unsalted butter, softened, more for greasing the pans
 * 3 1/4 cups cake flour, more for dusting the pans
 * 1 tablespoon baking powder
 * 1 teaspoon salt
 * 2 2/3 cups granulated sugar
 * 5 large eggs, at room temperature
 * 4 large egg yolks, at room temperature
 * 2/3 cup vegetable oil
 * 1 tablespoon grated orange zest
 * 2 teaspoons vanilla extract
 * 1 cup buttermilk, at room temperature

For the orange syrup

 * 1 cup freshly squeezed orange juice
 * 1/4 cup granulated sugar

Filling

 * 1 (12-ounce) jar orange marmalade

Frosting

 * 1 cup heavy cream, chilled
 * 4 tablespoons granulated sugar
 * 1 cup sour cream, chilled

Cake

 * 1) Sift flour, baking powder, & salt twice in a large bowl.
 * 2) In a separate bowl, beat butter on MEDIUM (~4 minutes).
 * 3) Add sugar steadily with mixer running; beat until light & fluffy.
 * 4) Add eggs & yolks, one at a time, beating well after each addition;
 * 5) scrape down sides at least once.
 * 6) After eggs are added, continue to beat on MEDIUM for 2 minutes;
 * 7) add oil & beat for 1 minute on LOW.
 * 8) In a third bowl, combine orange zest, vanilla, & buttermilk.
 * 9) Using a rubber spatula, fold in half of dry ingredients.
 * 10) Scrape down sides of bowl, add half of the buttermilk mixture - repeat.
 * 11) Pour batter in pans, smooth surface, rap on counter, & place in oven.
 * 12) Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean.
 * 13) Let cakes cool in pans on racks for 20 minutes.

Orange syrup

 * 1) In small bowl, stir together orange juice & sugar until dissolved.
 * 2) While cakes are still in pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers.
 * 3) Spoon syrup over each layer, allowing syrup to be completely absorbed before adding the remainder.
 * 4) Let layers cool completely in pans.

Filling

 * 1) Heat marmalade in a small saucepan over medium heat until just melted.
 * 2) Let cool for 5 minutes.

Frosting

 * 1) In a chilled mixing bowl, whisk heavy cream with sugar until stiff peaks form.
 * 2) Add sour cream SLOWLY & whisk until mixture is a spreadable consistency.

Cake assembly

 * 1) Invert one layer on a cake plate & peel off parchment.
 * 2) Spread 1/3 of marmalade over top, smoothing into an even layer;
 * 3) repeat with second layer.
 * 4) Place third cake layer on top, remove parchment, & spoon remaining marmalade onto the center, leaving a 1.25-inch border around the edges.
 * 5) Frost sides & top border, leaving the marmalade on top of the cake exposed. Or, frost entire cake first, adding the marmalade as a garnish on top. #Chill for at least 2 hours before serving.