INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease a 9-inch springform pan.  Using
an electric mixer, fitted with a paddle, cream the butter and 1  cup of
sugar together. With the machine running add the egg yolks and  beat
until incorporated. Sift the flour, soda, baking powder, and  salt
together. Add the sifted ingredients to the creamed butter in 3  parts,
alternating with thirds of the sour cream. Beat until the  batter is
smooth. Add the vanilla. Fold in the beaten egg whites into  the
batter. Pour the batter into the prepared pan and place in the  oven.
Bake for about 25 minutes, or until a toothpic inserted in the  center
comes out clean. Remove the cake from the oven and cool on a  wire
rack. After the cake has cooled, use a knife to loosen the sides  from
the springform pan. Remove the springform and slice. In a mixing  bowl,
combine the remaining sugar with the berries. Using the back of  a
fork, lightly mash the berries. Add the Grand Marnier to taste. To
serve, place a slice of the cake in the center of each plate. Spoon
some of the macerated berries over piece of cake. Garnish the slice
with whipped cream, powdered sugar and mint sprigs. This recipe  yields
12 to 16 slices.  Recipe Source: EMERIL LIVE with Emeril Lagasse From
the TV FOOD  NETWORK - (Show # EM-1A60 broadcast 07-03-1998) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-27-1998  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 316
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 53.5mg
Sodium: 213.4mg
Potassium: 211.3mg
Carbohydrates: 53.8g
Fiber: 4g
Sugar: 31.4g
Protein: 4.2g