Grand Marnier Cake with Neoclassic Orange Buttercream

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Appears in Cook's Illustrated November/December 1995

Master baker Rose Beranbaum uses clarified butter and mixes cornstarch with flour to solve problems with this egg-leavened cake.

SERVES 8 to 10

TIME 2 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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