This orange sponge cake makes one small thin cake that you cut into three pieces. The layers are sweetened with butter cream frosting and marmalade. It is good size dessert for 2-4 people.
Preheat oven to 325 degrees F.
Line a 7x12 inch baking pan with parchment paper and grease the paper with butter.
Separate the eggs.
In a mixing bowl with an electric mixer, beat the egg whites until stiff.
Add the yolks to the whites, beating in after adding each one.
Mix in the sugar, orange juice, grated rind and vanilla.
In a separate bowl, stir together the flour, baking powder and salt.
Fold the flour mixture into the wet mixture.Pour the batter into the shallow pan and bake for 35-40 minutes.
Done when toothpick inserted in the middle comes out clean.
Remove from the oven and place on a rack to cool for 5 minutes in the pan.
Flip the cake out onto the cooling rack and remove the parchment paper.
Let cool completely before icing.
Butter Cream Frosting
Divide the butter into 4 pieces and put them into a mixing bowl.
Using an electric mixer, beat the butter until smooth.
Add the vanilla and beat in.
Add the confectioners' sugar and continue beating until the mixture is fully combined and creamy.
Add the milk one tablespoon at a time. Use only what is need to get the desired consistency.
You can add adjust the consistency of this butter icing by adding more or less milk and icing sugar. The frosting is now ready to use. This frosting spreads easily.
Reserve a small amount of frosting to drizzle on the top for garnish. You may need to make it a little bit thinner with a few drops of milk.
In a small saucepan, heat the marmalade just to soften.
Cut the cooled cake into 3 even sized sections.
Place the bottom layer on a cake plate,
Spread a layer of frosting and marmalade.
Repeat with each layer.
Glaze the top with the warm marmalade and drizzle the reserved frosting to decorate.
Refrigerate for 2 hours before serving.