Orange-Marmalade Layer Cake

By Judy1

After the cake layers are drenched with fresh orange syrup, they become moist and delicate. Transfer them carefully to a serving plate for frosting.

Ingredients

• Cooking spray
• 3 cups sifted cake flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 9 tablespoons butter, softened
• 2 cups sugar, divided
• 1 tablespoon grated orange rind
• 1 tablespoon vanilla extract
• 4 large egg whites
• 1 1/4 cups low-fat buttermilk
• 1 cup fat-free milk
• 1/2 cup fresh orange juice
• 1 (12-ounce) jar orange marmalade, melted and cooled
• 1/4 cup low-fat sour cream
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Step 1

Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.

Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.

Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.

Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.