Nutrition per serving may change if servings are adjusted.
½ cup sugar, divided, plus extra for preparing soufflé dish
2 tablespoons cornstarch
1 cup orange juice
2 teaspoons freshly grated orange zest
1 tablespoon lemon juice
3 tablespoons orange marmalade
2 tablespoons Grand Marnier, or other orange liqueur
5 large egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch of salt
Confectioners’ sugar for dusting
Combine ¼ cup sugar and cornstarch in a small heavy saucepan. Gradually stir in orange zest , orange juice and lemon juice. Bring to a boil, stirring constantly. Cook, stirring, until the mixture is thick, 45 to 60 seconds. Remove from the heat and stir in marmalade and orange liqueur. Transfer the souffle base to a bowl and let cool to room temperature.
Position oven rack in the lower third of the oven; preheat to 350°F. Lightly coat a 1½-quart souffle dish with cooking spray. Dust with sugar, tapping out the excess.
Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Whisk about one-fourth of the beaten egg whites into the cooled souffle base to lighten it; gently fold it back into the remaining whites. Turn into the prepared dish and smooth the top.
Bake the souffle until puffed and lightly browned, about 35 minutes. Dust with confectioners' sugar and serve immediately.