A series of novels by Jan Karon about life in a small North Carolina town has hooked us all. One of the characters is famous for her delicious cake - here is a re-creation of that cake from Cooking Light magazine. Try using other jams for the filling and topping also!
Preheat oven to 350 degrees. Coat 3 (8 inch) round cake pans with cooking spray and line bottoms with wax paper. (Hint: Try using the new baking spray with flour built in!) Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl and beat with a mixer till light and fluffy. Gradually add 1 3/4 cups sugar, 1 T. at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition. Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap bottoms once on counter to remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 20 minutes on a wire rack; remove from pans. Cool completely.
Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers. Carefull place one layer on a plate and spread with 1/3 cup jam. Top with second layer, repeat. Top with remaining layer and spread remaining jam on top of cake. Fold sour cream into whipped topping and spread over sides of cake. Cover and chill for at least 2 hours.
3 cups sifted cake flour
1 1/2 tsp. baking soda
3/4 tsp. salt
9 T. butter
2 cups sugar, divided
1 T. grated orange rind
1 T. vanilla
4 large egg whites
1 1/4 cups low-fat buttermilk
1 cup fat-free milk
1/2 cup fresh-squeezed orange juice
1 (12 oz.) jar orange marmarlade, melted and cooled
1/4 cup low-fat sour cream
1 1/2 cups frozen whipped topping, thawed