Chyrel's Recipes From Friends

WW: Orange Marmalade Layer Cake Recipe


 

Weight Watchers Orange Marmalade Layer Cake
Posted by: Carol {from Barbo's} Sat, 28 Feb 2004, at 6:10 a.m.


Cooking Spray
3 cups cake flour -- sifted
1 1/2 tsp baking soda
3/4 tsp salt
9 tbsp light butter -- softened
2 cups sugar -- divided
1 tbsp grated orange rind
1 tbsp vanilla
4 large egg whites
1 1/4 cups buttermilk -- low fat
1 cup 1% milk
1/2 cup fresh orange juice
12 ounces orange marmalade -- melted & cooled
1/4 cup sour cream, light
1 1/2 cups Cool Whip Lite® -- thawed

(After the cake layers are drenched with fresh orange syrup, they become moist & delicate. Transfer them carefully to a serving plate for frosting.)

1. Preheat oven to 350°
2. Coat 2 (9 inch) round cake pans with cooking spray, & line the bottoms of pans with wax paper.
3. Lightly spoon sifted cake flour into dry measuring cups, level with a knife. Combine sifted flour, baking soda & salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light & fluffy (about 2 mins). Gradually add 1 3/4 cups sugar, 1 tbsp. at a time, beating until well blended. Beat in orange rind & vanilla. Add egg whites, 1 at a time, beating well after each addition.
4. Combine buttermilk & milk. Add flour mixture & buttermilk mixture
alternately to butter mixture, beginning & ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 mins or until a wooden pick inserted in center
comes out clean. Cool in pans 20 mins on a wire rack; remove from pans. Cool
completely on wire rack.
5. Combine juice & 1/4 cup sugar; stir until sugar dissolves. Pierce the
cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
6. 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 hrs.
Yield: 16 servings @ 6 WW Points each

20 servings @ 5 WW Points each

24 servings @ 4 WW Points each

NOTE: Bake in a 9x13 pan, follow procedure , remove cake from pan, split in half, spread on marmalade & then frost.

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