1 cup sugar
1 teaspoon orange juice
1 teaspoon grated orange zest
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup unsalted butter, melted
1 cup unsalted butter
2 tablespoons orange juice
2 1/2 cups confectioners' sugar, sifted
1/4 cup cointreau or grand marnier
Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
FOR THE CAKE: In a large bowl, combine the eggs with the sugar, orange juice, and orange zest and beat until creamy, about 3-4 minutes. Sift together the flour, cornstarch, baking powder, and baking soda. In a separate bowl, combine the sour cream and melted butter. Fold the flour and sour cream mixtures alternately into the creamed mixture.
Pour the mixture evenly into the prepared pans. Bake for 20-25 minutes, or until a skewer inserted in the middle of each cake comes out clean. Cool the cake layers in the pan for 10 minutes before turning out onto a wire rack to cool completely.
FOR THE ICING: Beat the butter until it is light and fluffy. Stir in the orange juice, and then gradually beat in the sugar until smooth.
TO ASSEMBLE: When each cake is cool, cut in half horizontally*. Place the bottom layer on a serving platter and brush with the Cointreau or Grand Marnier. Spread with 3-4 tablespoons of icing. Repeat with the remaining layers. To finish, cover the cake with the remaining icing. Cut the cake into wedges and serve.
Active Time: 20 Minutes
Total Time: 50 Minutes
Yield: 12 Servings