Grand Marnier Cake with Neoclassic Orange Buttercream

Name: Grand Marnier Cake with Neoclassic Orange Buttercream
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 (454 grams), unsalted butter, softened; 1 tablespoon, grated orange zest (from 1 orange); 1 teaspoon, orange oil (or 2 tablespoons additional Grand Marnier)

Desserts or Baked Goods
French
Cakes

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

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