Orange Cake (Orange Chiffon)

Name: Orange Cake
Ingredients: 2 1/4 cups of cornstarch; 1 1/2 cups of sugar; 3 tablespoons (or more) of active dry yeast; 1/2 cup of melted butter or margarine; 7 large eggs; 3/4 cup of orange juice; two tablespoons of grated lemon zest; 1/2 tablespoon of sour cream; two oranges, peeled and segmented; 2 cups of liqueur Cointreau

1
2 1/4 cups of cornstarch
2
1 1/2 cups of sugar
3
3 tablespoons (or more) of active dry yeast
4
1/2 cup of melted butter or margarine
5
7 large eggs
6
3/4 cup of orange juice
7
two tablespoons of grated lemon zest
8
1/2 tablespoon of sour cream
9
two oranges, peeled and segmented
10
2 cups of liqueur Cointreau

Ingredients

1
2 1/4 cups of cornstarch
2
1 1/2 cups of sugar
3
3 tablespoons (or more) of active dry yeast
4
1/2 cup of melted butter or margarine
5
7 large eggs
6
3/4 cup of orange juice
7
two tablespoons of grated lemon zest
8
1/2 tablespoon of sour cream
9
two oranges, peeled and segmented
10
2 cups of liqueur Cointreau

Directions

1
Sift together in a bowl all the dry ingredients
2
Add the melted butter or margarine, eggs one at a time, orange juice, grated lemon zest, and mix everything well with a wooden spoon until it's smooth
3
After that, beat the egg whites until stiff and fold them into the previous mixture
4
Grease a high-sided pan and dust it with cake flour
5
Pour in the batter
6
Bake in a medium oven for 40 minutes or more
7
Remove from the oven and let cool before removing the cake
8
At the same time, peel the oranges and cut them into thin slices
9
Place them in a skillet with two tablespoons of sugar and cook until caramelized
10
Remove from heat and drizzle with Cointreau
11
Arrange a layer of orange slices in the middle of the cake cut in half and another layer on top.