Orange Spice Cake

Preheat the oven to 350 degrees F (175 degrees C) and grease two 9-inch cake pans.

In a large bowl, mix together until smooth the Neutral Oil (1 cup), Granulated Sugar (2 cups), whites of the Eggland's Best Classic Eggs (4), Eggland's Best Classic Egg (1), zest of the Orange (1), Vanilla Bean Paste (2 tsp), and Ground Cloves (1 tsp).

Sift in the Cake Flour (2 cups), Baking Powder (2 tsp), and Salt (1/2 tsp). While incorporating together, drizzle in the Whole Milk (1 cup).

Once the batter is smooth, pour evenly into prepared cake pans. Place in the oven and bake for 20-24 minutes. Let cool slightly and then turn cakes onto a cooling rack to cool completely.

In a standing mixer with a paddle attachment, mix the Butter (2 cups) and Vanilla Bean Paste (2 tsp).

Add in the Powdered Confectioners Sugar (4 cups) all at once and slowly mix together turning the mixer on and off to prevent splatter. Once the frosting has come together, check to see if it falls off a spatula easily. If not, add in the tablespoon of Heavy Cream (1 tsp) to thin it out.

Assemble the cake by piping a circle of frosting around the top perimeter of the bottom cake layer and spreading the Orange Marmalade (1 cup) in the center of the frosting circle so as to create a barrier of frosting which will prevent the marmalade from spilling out between the layers.

Top the bottom cake layer with the second cake and frost the rest of the cake as desired.