frosted orange chiffon cake w/orange buttercream frosting

How To Make frosted orange chiffon cake w/orange buttercream frosting

• 1

  Heat oven to 350 degrees. Prep 2 - 8-inch round cake pans with non-stick cooking spray and flour.
• 2

  Beat egg whites with 1/3 cup of sugar in a large bowl using an electric mixer until thick and glossy but not stiff. Transfer to another bowl.
• 3

  Combine cake flour, remaining 1 cup of sugar, baking powder and salt in a large bowl.
• 4

  Add the orange peel, orange juice, milk, sour cream and egg yolks.
• 5

  Beat at medium speed for 2 minutes, scraping bottom and sides of bowl often.
• 6

  Fold egg whites into batter just until blended.
• 7

  Pour evenly into prepared pans.
• 8

  Bake for 25 to 30 minutes, do toothpick test and if it comes out clean and if the center springs back when gently pressed, removed to a wire rack.
• 9

  Cool for about 10 minutes, then remove from the pans and cool completely.
• 10

  ORANGE BUTTERCREAM FROSTING:
• 11

  Beat butter till creamy.
• 12

  Beat in orange marmalade.
• 13

  Beat in powdered sugar.
• 14

  Add the heavy cream, vanilla extract and orange zest, mix well, until you get the correct consistency for frosting.
• 15

  Place one cake layer top side down onto a cake platter. Spread the top with frosting. Top with second cake layer.
• 16

  Frost sides and top of cake.
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