- 21/3 Cups pastry flour
- 1 cup of sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil
- 9 extra large eggs separated
- 3 tbsp of freshly grated orange zest
- ¾ cup freshly squeezed orange juice
- 1 tsp cream of tartar
- 2 cups heavy cream
- 3 tbsps Grand Manier or Cointreau
- 1 tbsp freshly grated orange zest
- 1/4 cup orange flavored water
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Sift the dry ingredients together in a large mixing bowl, using 1/4 cup of the sugar. Whisk together the egg yolks, oil, zest, and vanilla. Slowly sift the dry ingredients into the egg mixture, beating until it is smooth and satiny.
Beat the egg whites and cream of tartar with a pinch of salt until they hold stiff peaks. Slowly sprinkle in the remaining 3/4 cup of sugar. Beat about 1/3 of the egg whites into the flour mixture. Gently fold in the remaining egg whites until there is no trace of whites.
Pour the batter into a 4-inch deep ungreased tube pan and bake at 325 degrees for 1 hour. Turn the cake pan upside down onto a rack and allow to cool completely. Unmold the cake onto the rack by running a long knife around the edges of the pan.
Cut the cake in half horizontally.
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In a chilled mixing bowl, beat the cream, Grand Marnier, the zest and the orange-flower water with a pinch of salt until it holds firm peaks. Spread some of the flavored cream mixture onto the first layer. Top with athe second layer and frost with the remaining cream.Garnish with the fresh orange sections.
