This Golden Cointreau Cake gets its fluffy texture from whipped egg whites and its bright flavor from freshly squeezed orange juice and a bit of Cointreau liquor. A perfectly heavenly treat!
It’s about that time of year again when we start getting anxious for a little bit of warm sunshine. We’ve been experiencing frigid temperatures and lots and lots of snow here in the Northeast. We’ve been trying to deal with the weather by making lots of yummy soups. Like Grammy’s Polish Cabbage Soup and Vegetable Beef Barley Soup. They both definitely hit the spot after shoveling 33 inches of snow!
This week my Mom decided on a different antidote for dealing with the less than delightful weather we’ve been having. She thought if the warm sunshine didn’t want to come to us she would just bake her own in a pan in the oven.
That’s what this delicious Golden Cointreau Cake tasted like to me. A slice of sunshine on a cold day! Just what we all needed!
This Golden Cointreau Cake gets its fluffy texture from whipped egg whites and its bright flavor from freshly squeezed orange juice and a bit of Cointreau liquor.
- 8 Large Eggs ,separated
- 1 1/2 Cups Sugar
- 1/3 Cup Freshly squeezed orange juice
- 1 Cup Sifted cake flour
- 1 1/2 teaspoons Cointreau
- 1/2 teaspoon Vanilla
- 1/4 teaspoon Salt
- 1/2 teaspoon Cream of tartar
- 1 Cup Sugar
- 1/8 teaspoon Cream of tartar
- 1/8 teaspoon Salt
- 1/4 Cup Water
- 2 Egg whites
- 1 1/2 teaspoon Cointreau
- Preheat oven to 325 Degrees F.
- In a large mixing bowl beat egg yolks with and electric mixer until they have thickened and are smooth. Beat in the sugar until it turns a pale yellow color. Add the orange juice and blend thoroughly.
- Sprinkle sifted flour over mixture and fold in by hand with a spatula in batches. Fold in the Cointreau and vanilla.
- In a separate bowl whip egg whites and salt until they turn white and foamy. Add cream of tartar and continue beating to form stiff peaks but not dry and grainy, about 4 minutes more.
- Gently fold whipped egg white mixture into batter in batches.
- Pour into an ungreased bundt pan. The pan should only be 3/4 full. Bake on middle rack of the oven until a toothpick or cake tester comes out clean or the cake springs back when lightly touched. About 1 hour and 15 minutes.
- Remove cake from oven and turn upside down and cool completely. Resting overnight is recommended.
- Loosen cake from pan with a thin sharp knife to unmold it. Place cake on a serving dish.
- In the top of a double boiler over simmering water combine sugar, cream of tartar, salt, water and egg whites. Beat with an electric hand mixer on high for 5-7 minutes until frosting has become stiff and shiny and can hold stiff peaks. Remove from heat and add Cointreau and mix for an additional minute. Set aside to cool.
- Generously frost top of cake and garnish with orange zest.
Recipe adapted from Revolutionary Recipes Concord a la Carte Cookbook 2003
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