Esthers Orange Marmalade Layer Cake
A vibrant orange marmalade layer cake with sweet citrus flavors, perfect for celebrations or teatime gatherings, combining moist sponge with zesty marmalade and whipped cream.
Ingredients
- 3 cups cake flour ⓘ
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt ⓘ
- 1 cup (2 sticks) softened unsalted butter ⓘ
- 2 cups granulated sugar ⓘ
- 3 large eggs ⓘ
- 1 tablespoon grated orange zest ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 cup buttermilk ⓘ
- 1 cup freshly squeezed orange juice ⓘ
- 1/4 cup granulated sugar
- 1 12-ounce jar orange marmalade ⓘ
- 3/4 cup well-chilled heavy cream
- 3 tablespoons sugar ⓘ
Instructions
- Preheat oven to 325°F (160°C). Butter two 9-inch round cake pans, line with parchment paper, then butter and flour the paper, shaking out excess.
- In a bowl, sift together the cake flour, baking soda, and salt.
- In another large bowl, beat the softened unsalted butter with an electric mixer until smooth.
- Gradually add the granulated sugar, beating until the mixture is light and fluffy.
- Beat in the eggs, grated orange zest, and vanilla extract.
- Alternately add one-third of the dry ingredients and half of the buttermilk to the butter mixture, beating until well combined.
- Add the remaining dry ingredients and buttermilk, beating until smooth.
- Divide the batter evenly between the prepared pans and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a small saucepan, combine orange juice and 1/4 cup granulated sugar and simmer until slightly reduced, about 10 minutes.
- Spread a layer of orange marmalade on top of one cake layer, then drizzle with the orange syrup.
- Place the second cake layer on top, then spread with remaining marmalade.
- Whip the heavy cream with 3 tablespoons of sugar until stiff peaks form.
- Spread or pipe the whipped cream over the assembled cake.
- Refrigerate the cake for at least 1 hour before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. You can substitute the buttermilk with plain yogurt mixed with a bit of water if needed. Additionally, use a microplane to get fine orange zest for a more intense flavor. If you prefer a sweeter cake, consider adding a bit more sugar to the batter.
Serving Suggestions
This cake is delightful on its own or served with a scoop of vanilla ice cream for a decadent dessert. Pair it with a cup of tea or coffee for a perfect afternoon treat. For a more festive presentation, garnish with candied orange slices or fresh mint leaves. It also beautifully complements Aunty Rika's 'Applesauce Spice Cake' if you’re serving multiple desserts.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To enjoy it at its best, let it come to room temperature before serving. If you want to freeze it, wrap the layers tightly in plastic wrap and foil, and they can be stored for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Esthers Orange Marmalade Layer Cake contains roughly 807 calories, with 11g protein, 136g carbohydrates, and 15g fat. It is an excellent source of iron (42% of the Daily Value), vitamin C (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1242mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits instead of oranges?
Yes, you can easily substitute oranges with lemons or grapefruits for a different flavor profile. Just adjust the sugar in the marmalade layer to balance the tartness of the fruit used. Lemon zest and juice would add a refreshing twist to the cake.
What can I use if I don't have heavy cream?
If heavy cream isn’t available, you can use a mixture of milk and melted butter for a lighter whipped topping. For a non-dairy option, coconut cream whipped with a bit of powdered sugar works wonderfully and adds a unique flavor.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, or add it separately to help maintain the cake's structure and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).