|Butter||100 Gram, softened (8 Tablespoon)|
|Vanilla sugar||25 Gram (2 Tablespoon)|
|Sugar||120 Gram (1 Cup)|
|Eggs||3 , separated|
|Oranges||2 , grated|
|Orange juice||1 Cup (16 tbs)|
|All purpose flour||90 Gram (2/3 Cup)|
|Baking powder||1 Teaspoon|
|Ground almonds||100 Gram (1 Cup)|
|Orange jelly/Marmalade||200 Gram (2/3 Cup)|
|Powdered sugar||200 Gram, sifted (1/3 Cup)|
|Orange juice||50 Milliliter (Scant 1/4 Cup)|
Grease and flour a 13x9-inch (33x23-cm) cake pan.
Preheat oven to 400°F(205°C).
To make cake, cream butter, vanilla sugar, half the unflavored sugar and salt in a large bowl until pale and fluffy.
Beat in 4 egg yolks one at a time.
Add orange peel and juice.
Beat egg whites until stiff; beat in remaining unflavored sugar.
Fold egg white mixture into creamed mixture.
Sift flour with baking powder.
Stir in almonds; fold into egg mixture.
Spread batter evenly in prepared cake pan.
Bake 10 minutes or until a wooden pick inserted in center comes out clean.
Cool slightly in pan then turn out onto a rack to cool completely.
Cut cooled cake horizontally into 2 layers.
Join layers together with orange jelly or marmalade.
To make frosting, combine powdered sugar, orange juice and Cointreau in a small bowl.
Pour frosting over cake.
Cut into slices when frosting has set.