Meals served by new friends in distant countries result in recipe swaps. We divulged in this divine delight at our 20th Anniversary Celebration in October, thanks to Fran!
Grand Marnier Sponge Cake
Recipe by: Fran Murray, Seattle, WA
Photo: 20th Anniversary Celebration - one popular cake!
6 eggs, separated
1/2 teaspoon cream of tartar
1 cup sugar
1 cup sifted flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 ounce Grand Marnier
1 Tablespoon sugar
1 1/2 cups heavy sweet cream
3 Tablespoons confectioner's sugar
1/2 ounce semi-sweet chocolate
Rind of 1 orange, grated
Serves about 10-12.
Preheat oven to 300 degrees Fahrenheit. Line a 9-inch spring form pan with waxed paper. Beat the egg whites with the cream of tartar until they form peaks. Add the sugar gradually and beat until stiff. Beat the egg yolks and vanilla until very thick and pale yellow in color. Add one third of the whites to the yolks; mix gently but thoroughly. Gold the yolk mixture, flour and baking powder gradually into the egg white mixture. Pour into the prepared pan and bake for 40 minutes.
Meanwhile: Squeeze the juice of the oranges and lemon. Reserve the rind of one orange. Measure seven ounces of orange and lemon juices; add the Grand Marnier. When the cake is done, turn upside down to cool and remove the waxed paper. Poke holes in the cake with a cake tester or fine knitting needle. Pour the orange juice mixture over the cake slowly until it is absorbed. Sprinkle with one Tablespoon of sugar. Refridgerate overnight.
Icing: Whip the heavy cream with three Tablespoons of confectioner's sugar until thick. Cover entire cake; sprinkle with grated chocolate and grated orange rind. Enjoy!
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