Whipped Cream Orange Marmalade Cake

• Oil and flour for preparing the pans
• 1/4 cup frozen orange juice concentrate, thawed
• 1 1/4 cups heavy cream
• 3 eggs
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose, unbleached flour
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons grated orange peel
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 1/4 cup confectioners' powdered sugar
• 1 to 2 teaspoons orange-flavored liqueur or orange juice
• 2 to 4 tablespoons orange-flavored liqueur or orange juice
• 1 to 1 1/2 cups orange marmalade

1. Preheat the oven to 350 degrees.
2. Grease and flour two 9- or 8-inch round cake pans.
3. To make the cake , gradually add orange juice concentrate to cream in a large bowl; beat at high speed until stiff peaks form.
4. Set aside.
5. In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes.
6. Fold into whipped cream mixture.
7. Lightly spoon flour into measuring cup; level off.
8. In medium bowl, combine flour and remaining cake ingredients.
9. Fold into whipped cream mixture until well blended.
10. Spread batter evenly in the prepared pans.
11. Bake for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean.
12. Cool 10 minutes; remove from pans.
13. Cool completely.
14. In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form.
15. Set aside.
16. To assemble cake, place one layer on serving plate.
17. Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top.
18. Spread with half of the orange marmalade.
19. Top with second layer.
20. Sprinkle remaining 1 to 2 tablespoons of the orange-flavored liqueur over top.
21. Spread with remaining orange marmalade.
22. Frost sides of cake with frosting mixture.
23. Refrigerate 2 hours before serving.
24. Store in refrigerator.

oil, orange juice concentrate, heavy cream, eggs, vanilla, allpurpose, sugar, baking powder, salt, heavy whipping cream, confectioners, orangeflavored liqueur, orangeflavored liqueur, orange marmalade

Taken from cooking.nytimes.com/recipes/9519 (may not work)