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Surprise!
Basket of Oranges...
Steve Outram
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Stonewall Kitchen
Romantic IV
Franz Heigl
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Oranges on a Branch, 1885
Winslow Homer
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La Belle Cuisine
Camille’s Golden Cointreau Cake
The Heritage of Southern Cooking
by Camille Glenn, 1986, Workman Publishing Co., Inc.
 
“This is
the cake I created when as a young woman I catered debutante
parties
and
weddings in Louisville. It has never been published before.
This cake holds
a secret all to itself – it is a magical formula that will
fool you. The
list of ingredients at first glance seems not unlike most
good sponge cakes,
but there
is a difference. The texture is unusually
moist, tender, and
diaphanous. This delicacy in contrast to the elusive,
rich frosting sets the
cake apart. It is a gala occasion cake. In fact, if
the occasion is not
gala, the cake will make it so.
You’ll see.”
Serves 12 to
14
8 large eggs
1 1/2 cups sugar
1/3 cup fresh orange juice
1 cup all-purpose flour
1 1/2 teaspoons Cointreau
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Cointreau Frosting or
Classic Buttercream with Cointreau
1. Preheat the oven to 325 degrees F.
2. Separate the eggs. Put the yolks in one large mixing bowl and the
whites
in another large mixing bowl.
3. Beat the egg yolks with an electric mixer until they have thickened
and
are smooth. Beat in the sugar slowly, then continue beating
until the
mixture turns a lighter shade of yellow and is smooth.
Add the orange
juice
and
blend thoroughly.
4. Measure the flour, then sift it twice. Sprinkle the sifted flour over
the
egg yolk mixture and gently fold it in by hand with a whisk or
rubber
spatula, or with the electric mixer on a very low speed. Fold
in the
Cointreau and vanilla.
5. Add the salt to the egg whites and beat until they begin to turn white
and foamy. Add the cream of tartar, and continue to beat until the
egg
whites hold a stiff peak but are not dry and grainy, about 4
minutes more.
6. Fold a few spoonfuls of the egg whites into batter to lighten it. Then
add the remaining egg whites to the batter, gently folding them in.
7. Spoon the batter into a 10 x 4 1/2-inch ungreased angel food cake
pan
(a
tube pan with a removable bottom). The pan should be no
more than
three-quarters full. Place the cake pan on the middle
shelf of the oven and
bake until a cake tester inserted in the center
of the cake springs back at
once when lightly touched, about
1 1/4 hours.
8. Remove the cake from the oven, turn it upside down on the tube
pan
legs,
and allow it to rest overnight before frosting.
9. Loosen the cake with a thin sharp knife, and unmold it. Put the
cake
on
a plate or on a flat surface covered with wax paper or foil.
Spread
the
frosting over the cake.
♦ This cake keeps for weeks in the
wintertime, and freezes beautifully
any time. Even the frosting does
amazingly well in the freezer, and
the frozen slices are
quite good served
as is with coffee.
Cointreau Frosting
8 tablespoons (1 stick) unsalted butter,
cut into pieces
2 3/4 cups confectioners’ sugar, sifted
1/8 teaspoon salt
1 large egg yolk [can be omitted if you are
concerned about
egg safety]
6 to 8 tablespoons Cointreau, or
more as needed
1. Put the butter in a large mixing bowl. Add the
confectioners’ sugar
and salt. Beat well with an electric mixer. Add the egg
yolk, then
slowly add
6 tablespoons of the Cointreau. Continue to beat the
frosting until it is
smooth, thick, and pliable, 3 minutes. Add more
Cointreau if needed; it usually takes at least 8 tablespoons. This
frosting
must be thick.
2. Frost the cake generously with a swirl design. Allow the frosting
to
firm for 30 minutes, then lift the cake to a serving platter.
Classic Buttercream with Cointreau
1 cup (2 sticks) unsalted butter,
cut into pieces
5 large egg yolks
2/3 cup sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt, or to taste
5 tablespoons cold water
3 tablespoons Cointreau
1. Cream the butter until it is light and smooth. Set side.
2. Beat the egg yolks with an electric mixer until they have doubled
in
bulk, 3 minutes.
3. Combine the sugar, cream of tartar, salt, and water in a heavy
saucepan,
bring to a boil, and cook over medium heat until the
syrup spins
a
thread
when it falls from a wooden spoon or until
a candy thermometer
registers
235 to 236 degrees F. (If the syrup
is not cooked to
this point,
the buttercream
will never firm up.)
4. Immediately pour the hot syrup in a steady stream into the egg
yolks,
beating constantly. Continue to beat until the mixture has
cooled, 15
to
20
minutes.
5. Add the butter to the yolk mixture a tablespoonful at a time. If the
frosting should look curdled while you are adding the butter, place
the
frosting over hot (not boiling) water and beat vigorously until it
is smooth
again. Add Cointreau and mix thoroughly. If necessary,
chill the
frosting until it has a good spreading consistency, 35 to
45 minutes.
6. Frost the cake generously in a beautifully swirling design, and
then keep the cake refrigerated.
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