Ingredients: |
Ingredients: For the best volume, chill the bowl and beaters before beating the cream. 1/4 cup frozen orange juice concentrate, thawed
1 1/4 cups whipping cream
3 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon salt
Frosting
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon Grand Marnier
Filling
2 to 4 tablespoons Grand Marnier
1 to 1 1/2 cups orange marmalade
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Directions: |
Directions:1. Heat oven to 350 degrees. 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. 2. 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. 3. 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. 4. Bake at 350 degrees 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. 5. In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form. Set aside. 6. To assemble cake, place 1 layer on serving plate. Sprinkle 1 to 2 tablespoons Grand Marnier evenly over top. Spread with half of the orange marmalade. Top with second layer. Sprinkle remaining 1 to 2 tablespoons of the Grand Marnier over top. Spread with remaining marmalade. Frost sides of cake with frosting. Refrigerate 2 hours before serving. Store in refrigerator. Yield: 12 to 16 servings |