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1
For genoise: Preheat oven to 375u00b0F.
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2
Lightly butter and flour a 9 inch cake pan.
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3
Beat eggs and sugar in large, heatproof bowl until well-blended.
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4
Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
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5
Return bowl to mixer and beat until cool and quadrupled in volume.
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6
Gently fold in flour, then butter, do not overmix.
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7
Pour into prepared pan.
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8
Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
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9
Invert onto rack and let cool.
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10
For custard: Finely grate zest off the 2 oranges; reserve oranges.
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11
Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
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12
Scald milk.
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13
Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
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14
Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
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15
Add peel.
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16
Place plastic wrap directly onto surface and cool completely.
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17
To assemble: Cut cake into 3 even layers using a long, serrated knife.
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18
Brush each layer with some of the Cointreau.
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19
Set 1 layer on a cake plate and spread with half of custard.
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20
Repeat with second layer.
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21
Add third layer.
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22
Frost top and sides with whipped cream.
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23
Thinly slice and remove membranes from sections of reserved oranges.
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24
Try to make attractive pieces.
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25
Decorate top of cake with these if desired.
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26
Refrigerate until ready to serve.
