Moist orange cake *

This recipe was found on the blog Papilles et Pupilles, a nice site I like to visit quite often. It was taken from a children's cooking book edited by UNICEF in the 80's.
I changed it a little bit, with less sugar and more oranges mainly, and upgraded to serve 10 persons, and it came out really good.





For the cake:
- buttered and floured Springform pan
- 6 eggs
- 185gr unsalted butter, melted
- 260gr sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk
- zest of 2 oranges
- 185gr sifted flour
- 1 heaped teaspoon baking soda

For the juice:
- 100ml water
- 1 tablespoon sugar
- juice of 2 oranges
- 1 tablespoon Grand Marnier or any other liquor

Beat together butter, sugar and vanilla in a big bowl until well homogenized (for about 10min with an electric beater). Crack the eggs and separate the yolk from the white. Add the yolks to the butter-sugar mix and continue beating (for about 5min). Add the orange zest, milk, sifted flour and baking soda.
Beat the whites in a separate bowl with a pinch of salt. Gently incorporate them to the batter.
Cook in a preheated oven at 200degC for 50 minutes.

Prepare the juice: boil water with sugar for 5 minutes. Remove from the heat and add the orange juice and liquor. Slowly pour this mix over the still tepid cake.
This cake is delicious the next day, and can be kept in the fridge for several days.