400 grams unsalted butter, very soft
360 grams sugar
360 to 380 grams eggs (weigh them whole), separated
6 Tbs. Grand Marnier or Chambord Liqueur
360 grams cake flour
Preparation:
Butter both sides of parchement paper and line 17 inch long by 4 inch wide by 4 inch high cake pan.
Cream butter and sugar together until fluffy and white. Add liqueur and mix well. Add egg yolks one at time blending well after each addition. Add flour a little at a time until well blended. Remove from mixer and beat egg whites until thick. Fold egg whites into cream mixture a little at a time until all the whites are incorporated. Pour into lined cake pan and bake at 350° for one hour or until a knife inserted into cake comes out clean.
Serving Suggestion:
Thin slice and serve plain or with fruit.
History:
This cake was served at the afternoon reception for Odile’s wedding. It was sliced and cut into quarters then served as a sweet hors d’oeuvre. It is similar to a pound cake but tastes like shortbread.
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