Prep 30 mins
Cook 40 mins
A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.
- 4 eggs
- 1⁄2 cup sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 cup butter, melted
- 2 medium oranges
- 3 egg yolks
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 cups milk
- 5 tablespoons Cointreau liqueur (or other suitable orange liqueur)
- 2 cups whipped cream
- For genoise: Preheat oven to 375°F.
- Lightly butter and flour a 9 inch cake pan.
- Beat eggs and sugar in large, heatproof bowl until well-blended.
- Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
- Return bowl to mixer and beat until cool and quadrupled in volume.
- Gently fold in flour, then butter, do not overmix.
- Pour into prepared pan.
- Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
- Invert onto rack and let cool.
- For custard: Finely grate zest off the 2 oranges; reserve oranges.
- Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
- Scald milk.
- Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
- Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
- Add peel.
- Place plastic wrap directly onto surface and cool completely.
- To assemble: Cut cake into 3 even layers using a long, serrated knife.
- Brush each layer with some of the Cointreau.
- Set 1 layer on a cake plate and spread with half of custard.
- Repeat with second layer.
- Add third layer.
- Frost top and sides with whipped cream.
- Thinly slice and remove membranes from sections of reserved oranges.
- Try to make attractive pieces.
- Decorate top of cake with these if desired.
- Refrigerate until ready to serve.