Whipped Cream Orange Marmalade Cake Food

WHIPPED CREAM ORANGE MARMALADE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 9- or 8-inch round cake pans. To make the cake , gradually add orange juice concentrate to cream in a large bowl; 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 the prepared pans. Bake 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 one 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.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray two 9" cake pans with non stick spray, or grease and flour. In large bowl, combine the cake mix, oil, eggs, orange juice and zest and extract. Beat with mixer two minutes and divide evenly between the cake pans. Bake for 25 minutes, or till tester comes out clean. Cool in pans for 15 minutes, then cool completely turned out on racks.
• Meanwhile, combine orange juice and sugar to make syrup. Stir to dissolve sugar. Poke holes in the cake with a toothpick or wooden skewer and spoon the syrup over each eayer, allowing the syrup to be absorbed before adding more.
• For frosting, beat the cream cheese and butter, then add the sour cream. Carefully fold in the whipped topping and set aside.
• Place one layer on a serving plate. Heat the marmalade to thin it slightly, cool five minutes, then spread half on the bottom layer. Top with second layer, and spread the
• frosting over top and sides of the cake. Add the second half of the marmalade to the top center of the cake leaving 1 1/2" of the frosting plain. Refrigerate til ready to serve. Refrigerate left over cake (if you are lucky enough to have a slice left.)

ORANGE MARMALADE CAKE

Steps:

• Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
• Place into a greased paper baking tin
• Bake at 160 fan for 40-45 minutes
• When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
• Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake

SWEET ORANGE CREAM TOPPING

Steps:

• In large bowl, beat whipping cream and powdered sugar with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until stiff peaks form.
• Fold in orange juice and 1/2 teaspoon orange peel. Refrigerate until ready to serve. Garnish with additional orange peel.