Genoise à l’orange

1/2 cup sifted and measured all‑purpose flour
1/2 cup of cornstarch
6 extra large eggs at room temperature
1 cup minus 2 tablespoons granulated sugar
1 tsp of vanilla extract

  • Preheat oven to 350°F
  • Butter, line and rebutter 2 eight inch layer cake pans.
  • Flour and take out excess flour.
  • Resift the flour and cornstarch. Set aside.
  • With a mixer gently beat the eggs for one minute.  T
  • urn the mixer at high speed and gradually add the sugar.
  • Continue beating for about 6 minutes or triple in volume.
  • Add vanilla extract.
  • Incorporate the flour/cornstarch mixture in four portions with a rubber spatula.
  • Use a circular motion and be gentle so as not to deflate the eggs.
  • Pour in pans almost to the top.
  • Bake for 20-25 minutes.
  • It should be brown and springy in center.
  • Unmold on racks and cool right side up.

Crème pâtissière

4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2-1/2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter
2 Tbsp Grand Marnier
3 Tbsp of pralin (1/2 cup of almonds toasted in oven for 5 minutes, stirred into a caramel made with 1/2 cup of sugar and 2 Tbsp water)

  • Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon.
  • Add the flour.
  • In the meantime, boil the milk.
  • When the egg yolks are ready, pour the boiling milk in slowly.
  • Pour the mixture into a saucepan and cook slowly for 2 minutes.
  • Add vanilla and butter and 2 Tbsp Grand Marnier

Dessert syrup

2/3 cup of water & ½ cup of sugar
3 Tbsp of Grand Marnier

  • Bring the water and sugar to a boil until sugar is dissolved.
  • Cool and add flavorings.

Assemble the cake

  • With a serrated knife, cut the Genoise into 3 equal layers.
  • Place one layer on a cardboard disk and brush with the dessert syrup.
  • Spread a layer of crème patissière with a spatula.
  • Sprinkle 1 Tbsp of pralin.
  • Cover with a layer of génoise and repeat until the last layer.
  • Refrigerate overnight and decorate.