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.
6 Egg yolks
30g Caster Sugar
Zest and juice of 1 Orange
30ml Brandy (I used Hennessy Cordon Bleu)
80g Plain Flour
80g Butter, melted
6 Egg Whites
50g Caster Sugar
A few drops of lemon juice
- Beat the egg yolks with the sugar until almost white in colour.
- Add the melted butter and brandy to the flour and stir till well mixed.
- Add brandy mixture to egg yolk mixture.
- Beat the egg whites till frothy then add the lemon juice.
- Gradually add the sugar and whip till firm but not yet stiff peak.
- Add the egg yolk mixture to the meringue 1/3 at a time.
- Line the base of a 20cm pan and pour the batter into the pan.
- Bake 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.
- Once out of the oven, drop the cake at 30cm height before turning it over to a cooling rack.
- Cook completely before unmoulding and serving.