Ingredients with Measurements:
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, melted
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1/4 cup Grand Marnier
- 1/2 cup water
- 1/2 cup sugar
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes.
3. Sift the flour and cornstarch together and fold them into the egg mixture in three parts, alternating with the melted butter.
4. Add the orange zest and orange juice and mix until well combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. While the cake is baking, make the Grand Marnier syrup. In a small saucepan, combine the Grand Marnier, water, and sugar. Bring to a boil and simmer for 5-7 minutes, or until the syrup has thickened slightly.
7. When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then, remove the cake from the pan and place it on a wire rack to cool completely.
8. Once the cake has cooled, use a toothpick or skewer to poke holes all over the top of the cake. Pour the Grand Marnier syrup over the cake, making sure it seeps into the holes.
9. Let the cake sit for at least 30 minutes to absorb the syrup before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 11g
- Saturated fat: 6g
- Cholesterol: 120mg
- Sodium: 35mg
- Total carbohydrate: 56g
- Dietary fiber: 1g
- Sugars: 42g
- Protein: 6g
Substitutions for ingredients:
- Orange zest can be substituted with lemon zest or lime zest.
- Grand Marnier can be substituted with Cointreau or Triple Sec.
Variations:
- Add a layer of whipped cream and sliced oranges between the cake layers for a more decadent dessert.
- Substitute the orange juice with lemon juice for a different flavor profile.
Tips and tricks:
- Make sure to beat the eggs and sugar until light and fluffy to ensure a light and airy cake.
- Use a toothpick or skewer to poke holes all over the cake to allow the syrup to seep in evenly.
- Let the cake sit for at least 30 minutes to absorb the syrup before serving for maximum flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- The cake can be reheated in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish with fresh orange slices and mint leaves.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more syrup or whipped cream to moisten it.
- If the cake is too moist, reduce the amount of syrup used.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Genoise is a classic French sponge cake that is known for its light and airy texture.
Flavor profiles:
- The Orange Genoise with Grand Marnier Syrup has a sweet and citrusy flavor with a hint of orange liqueur.
Serving suggestions:
- Serve the cake on a cake stand or platter for an elegant presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French