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LOCATION: Recipes >> Cake Recipes >> Orange Sponge 02

Print this Recipe    Orange Sponge 02

ORANGE SPONGE CAKE WITH CHOCOLATE MARNIER FROSTING

2 oranges (1 for zest in batter, 1 for garnish)
3 eggs
6 tablespoons sugar, granulated
1/4 tsp almond extract
1/2 cup cake flour
2 tablespoons cake flour
pinch salt

6 oz chocolate, semi-sweet (chopped fine)
1/2 cup cream
6-10 tablespoons Grand Marnier
2 tablespoons butter, room temperature

Preheat oven to 350-F. Butter the bottom only of an 8 x 2 cake pan.
Zest the orange. Mince finely and set aside.

Fill a saucepan with water and bring to a simmer, then place the
eggs and sugar in a glass or metal bowl to fit the saucepan without
touching the water. Beat with a ballon whisk just until blended.

Place the bowl over the simmering water and continue beating until
the mixture is warm about 2-3 minutes.

Remove the bowl from the heat and continue beating until the mixture
forms ribbons of batter, about 6-7 minutes. Stir in the vanilla
and zest.

Sift the flour with the salt onto the egg mixture and fold it in,
giving the bowl a quarter turn with each fold.. Pour the batter
into the prepared pan and with two hands lightly tap the pan on
the counter to smooth the batter.

Bake until the cake feels springy to the touch, 20-25 minutes. Cake
should not feel sticky. Let cake cool in the pan on a rach for 1-2
minutes, then invert onto the rack. Let cool completely.

Heat the cream and stir until thick. Melt chocolate in double boiler
setup as with cake batter above. Stir constantly until chocolate
is melted. Pour in the hot cream. Mix thouroughly and add the
Grand Marnier. Mix completely, then add the butter. All ingredients
should be thouroughly mixed. Keep warm and liquid.

Immediately pour chocolate glaze over cake set over cooling rack
withpan underneath to catch chocolate drippings. Cool and place
cake on a serving platter. Garnish with think orange slices and
sprinkle with zest.

This is a soft fluffy sponge cake. If you are using ALL-PURPOSE
flour and would like the cake firmer add the two extra tablespoons
of flour. If you want the cake soft omit the extra two Tablespoons
of flour.

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