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Home » Golden Cointreau Cake

Golden Cointreau Cake

February 5, 2015 by Nicole Crocker 1 Comment

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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!

Golden Cointreau Cake

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!

Golden Cointreau Cake

 

Golden Cointreau Cake
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Cointreau Chiffon Cake

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.
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 35 minutes minutes
Servings 10 people
Calories 316kcal
Author Nicole Crocker

Ingredients

  • 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

For the seven minute frosting

  • 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

Instructions

For the cake

  • 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.

For the seven minute frosting

  • 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.

Nutrition

Serving: 1slice | Calories: 316kcal | Carbohydrates: 61g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 169mg | Sodium: 163mg | Potassium: 132mg | Fiber: 1g | Sugar: 51g | Vitamin A: 260IU | Vitamin C: 4.1mg | Calcium: 27mg | Iron: 0.9mg

Recipe adapted from Revolutionary Recipes Concord a la Carte Cookbook 2003

Golden Cointreau Cake

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Filed Under: Cakes, Desserts Tagged With: Cointreau, fluffy texture, freshly squeezed orange juice, frigid temperatures, heavenly, Northeast, slice of sunshine, snow, warm sunshine

Comments

  1. Ronda says

    February 9, 2015 at 4:46 pm

    Thank you for stopping in and linking up with us this week on #TheWeekendSocial. We love your ideas and hope to see you again this weekend on KitchenDreaming.com. We have pinned, stumbled & added your link into yummly.

    Reply
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