FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING

FROSTED ORANGE CHIFFON CAKE W/ORANGE BUTTERCREAM FROSTING image

Provided by Jo Anne Sugimoto

Categories Cakes

Number Of Ingredients 17

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CAKE:
2 large eggs, separated
1 1/3 c sugar, divided
1 3/4 c cake flour
1 Tbsp baking powder
1 tsp salt
1 tsp grated orange peel
1/2 c orange juice
1/2 c milk
1/2 c sour cream
ORANGE BUTTERCREAM FROSTING:
1 c butter, room temperature
2/3 c orange marmalade
3 c powdered sugar
2 Tbsp heavy cream
1 tsp vanilla extract
1 tsp orange zest

Steps:

1. Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
2. Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
3. Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
4. Add the orange peel, orange juice, milk, sour cream and egg yolks.
5. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
6. Fold egg whites into batter just until blended.
7. Pour evenly into prepared pans.
8. Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
9. Cool for about 10 minutes, then remove from the pans and cool completely.
10. ORANGE BUTTERCREAM FROSTING:
11. Beat butter till creamy.
12. Beat in orange marmalade.
13. Beat in powdered sugar.
14. Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
15. Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
16. Frost sides and top of cake.