Grand Marnier Cake with Neoclassic Orange Buttercream

Name: Grand Marnier Cake with Neoclassic Orange Buttercream
Yield: Serves 8 to 10
Cuisine: French
Ingredients: 4 tablespoons, unsalted butter; 1 teaspoon, vanilla extract; 1/2 cup, sifted cake flour; 6 tablespoons, cornstarch; 4 , large eggs; 1/2 cup, granulated sugar; 1/4 cup, sugar, plus an additional 1 1/2 teaspoons; 2 tablespoons, Grand Marnier or other orange-flavored liqueur; 6 , large egg yolks; 3/4 cup, granulated sugar; 1/2 cup, light corn syrup; 1 pound, unsalted butter, softened; 1 tablespoon, grated orange zest (from 1 orange); 1 teaspoon, orange oil (or 2 tablespoons additional Grand Marnier)

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Appears in Cook's Illustrated November/December 1995

Desserts or Baked Goods

French

Cakes

SERVES8 to 10

TIME2 hours, plus 2½ hours cooling

WHY THIS RECIPE WORKS

Master baker Rose Beranbaum revealed to us the secrets to her lightest and airiest genoise recipe: clarified butter and some cornstarch mixed in with the flour.

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