• Cuisine: American
• Course: Dessert

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups superfine sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 large egg yolks, at room temperature
• 2 tablespoons grated orange zest
• 3/4 cup orange juice
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 8 cold, large egg whites
• 1/2 teaspoon cream of tartar

• 1/4 cup orange juice
• 1/4 cup superfine sugar
• 1 cup orange marmalade
• 1/2 cup orange-flavored liqueur, such as Grand Marnier
• 4 cups mandarin oranges (from four 11-ounce cans), drained (may substitute fresh orange segments)
• 2 cups Greek yogurt, such as Fage

Directions:

Preheat the oven to 325 degrees. Line the bottom of three ungreased, 9-inch-round cake pans with parchment paper.

For the cake: Combine the flour, 1 1/4 cups of the superfine sugar, baking powder and salt. Set aside.

In the large bowl of a stand mixer, add the egg yolks, orange zest and juice, oil and vanilla extract and beat on medium speed until smooth. Add the flour mixture to the yolk mixture and beat until smooth. Set aside.

In a separate bowl on medium speed, beat the egg whites and cream of tartar until soft peaks form. With the mixer running, gradually add 1/4 cup of superfine sugar, then increase the speed to high and beat until the mixture is satiny. Fold the whites well into the egg yolk-flour mixture with a flexible spatula and divide the batter evenly among the three lined cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers in their pans on a rack for at least 20 minutes, then turn them out, discarding the parchment paper liners.

At this point, the cake layers may be individually wrapped and frozen or refrigerated for several days. If the cake is slightly stale, it will absorb the fruit juices well.

For the filling: In a medium glass bowl, heat the orange juice and superfine sugar in the microwave on high for 30 seconds, just to dissolve the sugar. Add 1/2 cup of the orange marmalade and the orange-flavored liqueur, stirring to combine. Add 1 cup of the orange segments and toss lightly. Set aside.

To assemble: Cut two of the cake layers to the size of the trifle bowl you're going to use (3-quart works well) by inverting it onto the layers and cutting around the edge of the bowl with a serrated knife. Press a trimmed cake layer into the bottom of the trifle bowl. Spread 1 cup of orange segments and liquid evenly over the cake. Top the oranges with half of the Greek yogurt by placing spoonfuls of the yogurt around the inside of the bowl and working toward the center. This ensures that the yogurt will be distinctly visible and make the dessert prettier. Top the yogurt with the second trimmed cake layer, then another cup of the oranges and the remainder of the yogurt. Trim 1/2 inch off the perimeter of the last cake layer and force it into the trifle bowl. Using a large serrated knife (a bread knife works well) slice off the top of the cake even with the rim of the bowl. Spread the last cup of oranges over the top of the cake.

For the glaze: In a small pan over high heat, heat the remaining 1/2 cup of marmalade until it is bubbling and brown, about 1 minute. Spoon evenly over the trifle. Cover loosely and refrigerate at least overnight. Serve cold.

Recipe Source:

Adapted from chef and former restaurateur David Hagedorn, who says the spongecake base is a simple chiffon cake whose recipe is the same basic formula found on the Web and in "The All New, All Purpose Joy of Cooking" (Scribner, 1997). "Who knows who copied it from whom first?"

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