GRAND MARNIER LADYCAKE WITH ALMOND MASCARPONE CREAM
serves twenty-five

LADYCAKE
Note: This recipe for the cake is doubled to make two eight-inch layers and two 12-inch layers. To make the actual cakes, I suggest making HALF the recipe below two times. That is, 3 1/2 cups flour, 4 tsp baking powder, 1/2 tsp salt, 1 cup whole milk, 1/4 tsp vanilla, 1 tsp Grand Marnier, 1/4 tsp almond extract, 1/2 lb. butter, 1 2/3 cup sugar, 8 large egg whites, 3/8 tsp cream of tartar, 1/3 cup more of sugar to make ONE SET of layers. For convenience in gathering ingredients, the ENTIRE list for the cake follows:

7 cups sifted cake flour
8 teaspoons baking powder
1 teaspoon salt
2 cups whole milk
1/2 teaspoon vanilla
2 teaspoons Grand Marnier
1/2 teaspoon almond extract
1 lb. unsalted butter, softened to room temperature
4 cups sugar
16 large egg whites
3/4 teaspoon cream of tartar
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Preheat the oven to 375°F and cut two each 8" and 12" diameter pieces of parchment or wax paper. Grease the sides of 8" and 12" springform or cake pans and lay the circles on the bottom.

Using HALF the proportions of ingredients immediately above: In a medium bowl combine the flour, baking powder and salt and sift together three times. In a small bowl, mix milk, vanilla, Grand Marnier and almond extract, and set aside. In a large bowl, beat the butter with a mixer at high speed until creamy and then add 1 2/3 cup sugar and beat until light and lemony (5 minutes). Continue beating at a low speed and add in a third of the flour mixture until combined, then half the milk mixture, a third of the flour mixture, the other half of the milk mixture and the last of the flour mixture.

In a large clean bowl and with clean beaters, whip the egg whites and cream of tartar at high speed until soft peaks will form in the froth. Gradually add a 1/3 of a cup of sugar and beat until the peaks are stiff, but not dry. Use a rubber spatula to fold in about 1/4 of the egg whites into the flour/milk/butter mixture, then add remaining whites and fold those in as well.

Divide the batter between the two cake pans and bake until a toothpick inserted in the center comes out clean (about 25 minutes). Allow to cool on a rack for ten minutes, then flip them out of the pans and turn them right side up to cool on a rack until they are room temperature.

Repeat this whole procedure to make two more layers for the cake. (!)

NEXT: Almond Mascarpone Cream

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