Layered marmalade cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the cake
- 225 g Butter (unsalted)
- 225 g Unrefined golden caster sugar
- 4 Egg(s) (free range) beaten
- 3 tbsp Water warm
- Salt
- 225 g Self-raising white flour
- 4 tbsp Marmalade
For the filling and icing
- 150 g Butter softened
- 300 g Icing sugar sieved
- 2 tsp Vanilla extract
- 1 tsp Orange peel finely grated
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1
Preheat the oven to 190°C (fan 170°C, gas mark 5). Prepare two 20cm cake tins by greasing and lining with baking paper.
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2
In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.
For this step you'll need:
- 225g Butter (unsalted)
- 225g Unrefined golden caster sugar
- 4 Egg(s) (free range) beaten
- 3 tbsp Water warm
- pinch Salt
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3
Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.
For this step you'll need:
- 225g Self-raising white flour
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4
Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.
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5
Cream together the butter and icing sugar until you get a soft but not runny consistency, adding two or three drops of vanillla extract.
For this step you'll need:
- 150g Butter (unsalted)
- 300g Icing sugar sieved
- 2tsp Vanilla extract
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6
Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.
For this step you'll need:
- 1tsp Orange peel finely grated