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.

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”