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 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 10people
Calories 316kcal
Author Nicole Crocker
Ingredients
8LargeEggs,separated
1 1/2CupsSugar
1/3CupFreshly squeezed orange juice
1CupSifted cake flour
1 1/2teaspoonsCointreau
1/2teaspoonVanilla
1/4teaspoonSalt
1/2teaspoonCream of tartar
For the seven minute frosting
1CupSugar
1/8teaspoonCream of tartar
1/8teaspoonSalt
1/4CupWater
2Egg whites
1 1/2teaspoonCointreau
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.