Esthers Orange Marmalade Layer Cake - cooking recipe

Ingredients

3 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) softened unsalted butter
2 c. granulated sugar
3 large eggs, at room temperature, beaten slightly
1 Tbsp. grated orange zest
1 1/2 tsp. vanilla
1 c. buttermilk, at room temperature
1 c. freshly squeezed orange juice
1/4 c. granulated sugar
1 12 oz. jar orange marmalade
3/4 c. well-chilled heavy cream
3 Tbsp. sugar
3/4 c. well-chilled sour cream

Preparation

Preheat oven to 325\u00b0.
Butter two 9 inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess.
In a bowl, sift the flour, baking soda and salt. In another bowl, beat the butter with an electric mixer until smooth.
Add the sugar, a little at a time, and beat the mixture until light and fluffy.
Beat in the eggs, orange zest, and vanilla.
Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well.
Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well.
Finally, beat in the remaining dry ingredients until mixture is smooth.