Grand Marnier Sponge Cake
I love Grand Marnier as a liqueur and as a wonderful after meal drink. I had imagined how these combinations would taste in a cake, but I wanted a light cake. So here it is, the wonderful Grand Marnier Sponge cake. To be really honest, I am shocked how good it tastes.
Of course, I have the advantage of a vintage cognac that was a limited edition kept from the year 2002. I had 20 bottles at that time, and this is the very last bottle left. I am going to use this very slowly.
Resipi
Grand Marnier Sponge Cake
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
Egg Yolk Mixture
- 6Egg yolks
- 30 gCaster Sugar
- Zest and juice of 1 Orange
- 30 mlBrandy, I used Hennessy Cordon Bleu
- 80 gPlain Flour
- 80 gButter, melted
Meringue
- 6Egg Whites
- 50 gCaster Sugar
- A few drops of lemon juice
Cara
- Egg Yolk mixture
- 01Beat the egg yolks with the sugar until almost white in colour.
- 02Add the melted butter and brandy to the flour and stir till well mixed.
- 03Add brandy mixture to egg yolk mixture.
- Beat Meringue
- 04Beat the egg whites till frothy then add the lemon juice.
- 05Gradually add the sugar and whip till firm but not yet stiff peak.
- 06Add the egg yolk mixture to the meringue 1/3 at a time.
- 07Line the base of a 20cm pan and pour the batter into the pan.
- 08Bake at 160C for 60 minutes. Turn the heat to lower at 140C 15 minutes to the end of the baking time if you don't want the cake to crack.
- 09Once out of the oven, drop the cake at 30cm height before turning it over to a cooling rack.
- 10Cook completely before unmoulding and serving.