Orange Marmalade Layer Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 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 nonfat 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

Recipe

• 1 preheat oven to 350°.
• 2 coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
• 3 lightly spoon sifted cake flour into dry measuring cups; level with a knife. combine sifted flour, baking soda, and salt, stirring with a whisk.
• 4 place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 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.