Tuesday, 31 October 2017

Marmalade & Vanilla Layer Cake


After a couple of flights and two nights in Malaysia, I've now settled in Australia. For a year or two anyway! With that in mind, for the next leg of travels or like any celebration, it calls for cake. The cake of choice, marmalade and vanilla layer cake.

How often do you actually finish a jar of marmalade? Rarely is probably the answer. It's tangy, full of flavour and vastly underused or rated. This recipe is the ideal one to scrape your jar clean (or, quite possibly persuade you to even get one).

Two sweet vanilla sponges and a light fragrant buttercream help to sweeten the familiar tartness that the marmalade brings to the party. Which there being a range of marmalades out there, this recipe is open to all interpretations, orange, kumquats or calamansi the list goes on.

When it comes to decorating you can be as creative as you like. Mixing in a few drops of food colouring carefully can really make the difference. You get this wonderful streaks all the way through which looks superb.

Recipe

Ingredients:

Cake
150g unsalted butter
185g caster sugar
2 large eggs
250g cake flour
7g baking powder
1-2 tsp vanilla extract
120g milk

Filling & frosting
3-4 Tbsp marmalade, orange or calamansi
80g unsalted butter, softened
240g icing sugar
1/2 orange zested
Few drops of food colouring

Method:
  • For the sponges, cream together the butter and sugar until light. Add the 2 large eggs and gently combine. If the mixture starts to split add a little flour from the recipe.
  • Sieve the flour and baking powder into the cake batter. Beat into the mix lightly but not fully mixed through. 
  • Add the vanilla extract and cold milk. This will loosen the whole mixture up into what you will recognise as a cake batter. 
  • Pour into two 14cm tins. With a piece of baking parchment at the bottom. Other sized tins also work I like the height and shape of the overall cake with this size tin. 
  • Bake in a preheated oven at 170°C for 20 minutes approx.
  • Check with a skewer to see if cooked. Once cooked remove from the oven and let cool in the tin for 5-10 minutes before removing to fully cool. 
  • For the frosting, in a mixing bowl beat the softened butter until light and pale in colour. Sieve in the icing sugar and beat through until smooth and light once again. Add the orange zest before one last mix. Place about 1/2 into a piping bag.
  • Add a couple of drops of food colouring to the remaining. I used some red and yellow, carefully mixed to leave vivid streaks and contrasts. 
  • Pipe the plain buttercream into a circle on one of the cooled sponges. Fill the centre with your favourite marmalade and place the second sponge on top to seal it together.
  • Coat with the remaining plain icing and the coloured icing to decorate in your desired style. I used some of the leftover orange so not to waste anything and spare icing. Adding some chocolate would work great for the flavour combination as well. 

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