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Golden Cointreau Cake

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10 people
Calories 316kcal
Author Nicole Crocker


  • 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


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.


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