Whipped Cream Orange Marmalade Cake Recipes

ORANGE WHIPPED CREAM CAKE

Steps:

• Special EquipmentOne 10-cup fluted metal tube pan, coated with baking spray with flourPreheat the OvenTwenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).Mix the Dry IngredientsIn a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.Mix the Liquid IngredientsIn the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.Make the BatterAdd half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.Bake the CakeBake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.Cool and Unmold the CakeLet the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream (page 115).

ORANGE MARMALADE CAKE

Steps:

• Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
• In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
• In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
• Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
• Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

ORANGE MARMALADE CAKE

Steps:

• Preheat the oven to 375º Fahrenheit. Grease with shortening and flour 3 8" round cake pans.
• In a large bowl, cream the shortening and sugar until smooth.
• Add the eggs, one at a time, beating between each addition.
• Mix in the grated orange rind.
• Mix the fruit juices with the water in a measuring cup. Set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• Add the flour to the egg mixture alternately with the juice, mixing between each addition.
• Pour the batter evenly between the 3 prepared pans.
• Bake for 20-25 minutes or until the center of the cake tests done.
• Allow the cakes to cool in the pans for 5 minutes, then remove them to a wire rack to cool completely.
• In a small bowl, combine the marmalade and nuts. Set aside.
• Combine the egg whites, sugar, orange juice and corn syrup in the top of a double boiler. Mix thoroughly.
• Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
• Remove from the heat.
• Add grated orange rind and beat until thick enough to spread.
• Makes 5-6 cups of frosting.
• Place one cake layer on a cake plate.
• Top with half of the marmalade filling.
• Place another cake on top.
• Top with the remaining marmalade filling.
• Place the last cake layer on top. Frost the outside with the whipped frosting.
• Decorate with orange slices

ORANGE MARMALADE CREAM CAKE

Steps:

• Preheat oven according to cake mix directions. Spray two 9-inch round cake pans with baking spray. Prepare and bake cake according to package directions.
• Cool cakes in pans for 10 minutes, then transfer to wire racks. Cool completely, about 15 minutes.
• Combine cream cheese and butter in large mixing bowl; cream together until very smooth. Add vanilla, orange peel, orange juice and sugar; blend until smooth.
• Place one cake layer onto cake plate. Spread with thin layer of cream cheese mixture. Top with orange marmalade, spreading evenly to the edge of the cake. Place second cake layer over first; frost cake with remaining cream cheese mixture.

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.

WHIPPED CREAM ORANGE MARMALADE CAKE

Steps:

• Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In large bowl, gradually add 1/4 cup orange juice concentrate to 1 1/4 cups whipping cream; 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 greased and floured pans. Bake at 350°F. 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 1 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.

SIMPLE MOLASSES SPICE CAKE WITH ORANGE MARMALADE TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9- inch square cake pan. Line the pan's bottom with parchment; butter the parchment.
• In a large mixing bowl combine the cake mix, milk, eggs, molasses, walnuts, raisins, and orange zest. (Note the nuts and raisins are optional.).
• With an electric mixer, beat on low for 2 minutes. Beat on high for 4 minutes.
• Scrape batter into the prepared pan; bake 16-20 minutes, or until the center of the cake springs back when lightly pressed. Let cake cool down a-bit (just enough so that it can be easily handled); carefully turn cake out onto a wire rack, remove parchment, and turn right side up. Spoon marmalade over WARM cake. Let cake continue to cool on wire rack. Transfer to your favorite cake pedestal and crown each serving with a dollop of whipped cream topping and a sprinkling of fresly ground nutmeg. (This cake is flavorful enough to be serve unadorned, or If desired, sprinkle with sifted confectioners sugar instead of the marmalade and whipped topping.).
• Cook's Tip: Prior to topping with orange marmalade, cake can be wrapped tightly in plastic and refrigerated for up to 1 day.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350. Lightly butter three 9-in. cake pans, line with parchment paper, then lightly butter and flour the paper.
• Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of a mixer, beat the butter on med. speed until light in color. Add 2-2/3 c. sugar in a steady stream with the mixer running. Beat until light and fluffy. Add the eggs and yolks, one at the time, beating well after each addition, scraping down sides of bowl. After eggs are added continue to beat for 2 more minutes on med. speed. Turn mixer to low speed and add the oil. Beat for 1 minute. In a small mixing bowl combine orange zest, vanilla and buttermilk. Fold in half the dry ingredients to the egg and sugar mixture. Scrape down sides of bowl and add half the buttermilk mixture. Fold in remaining dry ingredients, then remaining buttermilk mixture. Pour batter into prepared pans and bake for 30-35 minutes. Cool on racks approx. 20 minutes.
• For orange syrup: stir together orange juice and 1/4 c. sugar until sugar is dissolved. While cakes are in cakepans use a toothpick and poke holes in the cake layers. Spoon syrup over each layer. Let the layers cool completely in the pans.
• Filling: Heat marmalade over med. heat until melted. Let cool for 5 minutes.
• Frosting: In chilled mixing bowl whip the heavy cream with 8 T. sugar until stiff peaks form. Add vanilla extract.
• Assembly: Place one cake layer on cake plate. Peel off parchment paper. Spread 1/3 marmalade on top. Place 2nd cake layer on top, peel of parchment, spoon 1/3 marmalade on top. Place third layer on top, remove parchment, spoon remaining marmalade onto center of cake leaving 1-1/4 inche border around the edges. Frost the sides and top border with frosting leaving marmalade exposed. Chill at least 2 hours.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350°F Grease an 8 or 9-inch baking dish. Line with parchment paper, overlapping on 2 sides for easy removal from pan.
• Beat shortening and sugar until light. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and baking powder. Beat in marmalade, just until combined. Place batter in prepared baking dish.
• Bake in preheat oven for 40 minutes or until a toothpick inserted in center of cake comes out clean.
• GLAZE:.
• Heat marmalade and water in a small saucepan. Brush on warm cake. Serve warm or at room temperature. If the cake is made ahead of time, just microwave for 1 minute to warm up.

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.)