Esther'S Orange Marmalade Cake

• Cake:
• 1 cup unsalted butter, softened, more for greasing the pans
• 3 1/4 cups cake flour, more for dusting the pans
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 2/3 cups granulated sugar
• 5 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2/3 cup vegetable oil
• 1 tablespoon grated orange zest
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature
• For the orange syrup
• 1 cup freshly squeezed orange juice
• 1/4 cup granulated sugar
• Filling:
• 1 (12-ounce) jar orange marmalade
• Frosting:
• 1 cup heavy cream, chilled
• 4 tablespoons granulated sugar
• 1 cup sour cream, chilled

1. Cake:
2. Sift flour, baking powder, & salt twice in a large bowl. In a separate bowl, beat butter on MEDIUM (~4 minutes). Add sugar steadily with mixer running; beat until light & fluffy. Add eggs & yolks, one at a time, beating well after each addition; scrape down sides at least once. After eggs are added, continue to beat on MEDIUM for 2 minutes; add oil & beat for 1 minute on LOW. In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. Scrape down sides of bowl, add half of the buttermilk mixture - repeat.
3. Pour batter in pans, smooth surface, rap on counter, & place in oven. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let cakes cool in pans on racks for 20 minutes.
4. Orange syrup:
5. In small bowl, stir together orange juice & sugar until dissolved. While cakes are still in pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon syrup over each layer, allowing syrup to be completely absorbed before adding the remainder. Let layers cool completely in pans.
6. Filling:
7. Heat marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
8. Frosting:
9. In a chilled mixing bowl, whisk heavy cream with sugar until stiff peaks form. Add sour cream SLOWLY & whisk until mixture is a spreadable consistency.
10. Cake assembly:
11. Invert one layer on a cake plate & peel off parchment. Spread 1/3 of marmalade over top, smoothing into an even layer; repeat with second layer. Place third cake layer on top, remove parchment, & spoon remaining marmalade onto the center, leaving a 1.25-inch border around the edges. Frost sides & top border, leaving the marmalade on top of the cake exposed. Or, frost entire cake first, adding the marmalade as a garnish on top.
12. Chill for at least 2 hours before serving.

unsalted butter, cake flour, baking powder, salt, granulated sugar, eggs, egg yolks, vegetable oil, orange zest, vanilla, buttermilk, orange syrup, freshly squeezed orange juice, granulated sugar, filling, orange marmalade, frosting, heavy cream, granulated sugar, sour cream

Taken from www.epicurious.com/recipes/member/views/esthers-orange-marmalade-cake-50061844 (may not work)