Esther’s Orange Marmalade Layer Cake

Ingredients

• 3 cups cake flour

• ½ tsp. baking soda

• ½ tsp. salt

• 1 cup (2 sticks) softened unsalted butter

• 2 cups granulated sugar

• 3 large eggs, at room temperature, beaten lightly

• 1 Tbs. grated orange zest

• 1½ tsp. vanilla

• 1 cup buttermilk, at room temperature – may use regular milk

Orange Syrup

• 1 cup freshly squeezed orange juice

• ¼ cup granulated sugar

• For the Filling:

• 12-ounce jar orange marmalade

Frosting

• ¾ cup well-chilled heavy cream

• 3 Tbs. sugar

• ¾ cup well-chilled sour cream

Preparation

Preheat oven to 325°F.  Butter two 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper.  In a bowl, sift the flour, baking soda and salt.  In another bowl, beat the butter with an electric mixer until smooth.  Add the sugar, a little at a time, and beat the mixture until light and fluffy.  Beat in the eggs, orange zest, and vanilla.  Beat in ⅓ of the dry ingredients alternately with ½ buttermilk until combined well.  Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well.  Finally, beat in the remaining dry ingredients until mixture is smooth.  Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven.  Bake for 45 minutes, or until the cake tester inserted into the center comes out clean.  Transfer to racks and cool in the pans for 20 minutes.

Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved.  With a toothpick or wooden skewer, pike holes at ½ inch intervals in the cake layers.  Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder.  Let layers cool completely.  In a small saucepan set over moderate heat, heat the marmalade until just melted.  Let cool 5 minutes.  Ina bowl, whisk the heavy cream with the sugar until it forms firm peaks.  Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.

Arrange one of the layers on a cake plate and carefully peel off the wax paper.  Spread ⅔ of the marmalade over the top, smoothing it into an even layer.  Invert the remaining layer onto the top of the first layer, peel off the wax paper, and spoon the remaining marmalade onto the center of it, leaving a 1¼ inch boarder around the edge.  Frost the sides and the top boarder with the frosting, leaving the marmalade on top of the cake exposed.  Or, if you prefer, frost the entire cake, adding the marmalade as a garnish on top.  Chill for at least 2 hours before serving.  The sour cream frosting is very strong-tasting.  If you prefer, you can use just whipped cream for the frosting, without the sour cream.