Marmalade Sandwich Cake
makes about 16 slices
525g golden caster sugar
525g unsalted butter, at room temperature
9 medium eggs
6tbsp orange juice
525g self raising flour
grated zest of 4 oranges
15tbsp marmalade (about 3/4 jar)
For the icing
150g butter, at room temperature
300g icing sugar
Preheat your oven to 180ºC. Grease and base line 2 square 20cm cake tins (cut the baking parchment long enough so that it goes up 2 sides - this way you can easily lift it out later).
In a very large bowl, cream together the butter and sugar until light and fluffy. Whisk the eggs together, then beat into the creamed mixture a little at a time - in 3 batches or so.
Beat in the orange juice. Next, gently fold in the flour until no lumps remain. Finally, add the orange zest and stir until combined.
Divide the mixture up evenly between the 2 tins, then place in the oven for about 40minutes or until it is risen and golden on top. To test if it is done, insert a skewer. If it comes out clean then the cake is ready.
Leave the cake in the tin to cool for about 10 minutes before turning the cake out upside-down onto a rack to cool.
Whilst the cake is cooling, whip up a quick buttercream. Beat the butter, icing sugar and milk together until it forms a nice smooth creamy texture. The longer you beat it, the fluffier it will become.
Now to assemble your cake. With a large bread knife, and whilst keeping your knife nice and flat, gently slice the golden tops off of each cake layer with a slow sawing motion, so that both layers look like a slice of bread. Spread your buttercream over the bottom layer, then dollop on spoonfuls of marmalade. Make sure to spread it right to the edges so that it squishes out of the sides! Place the second "cakewich" layer on top, and there you have it... a Marmalade sandwich cake.