1 c Pastry flour
1 ts Baking powder
1/4 ts Salt
2 Egg yolk, beaten
1/2 c Cold water
1 ts Orange zest
3/4 c Sugar
2 Egg whites, beaten stiff
1 tb Orange juice
2 tb Sugar
—-Chocolate Butter Creme–
3 Egg yolks
1 c Sugar
1/2 ts Cream of tartar
1/2 c Water
1/2 lb Unsalted butter
1/2 lb Vegetable shortening
1/2 lb Sweet chocolate
2 tb Instant coffee
2 tb Dark rum
Pinch of salt
CAKE: Sift together the flour, salt and baking powder 3 times. Set
aside. With an electric mixer, beat the egg yolks and 3/4 cup sugar
for 5 minutes. Gradually beat in the flour. Beat the egg whites
stiff. As they begin to form peaks, beat in the 2 tbsp. sugar. Fold
gently into flour mixture. Turn the batter into 2 well greased 8 inch
aluminum cake pans. Bake at 350F for 25 minutes. In a small pot,
bring the orange juice and 2 tbsp. sugar to a boil. Saturate the
cakes with juice mixture. Let cool and unmold. Use chocolate butter
creme recipe to fill between the layers and frost. CHOCLOLATE BUTTER
CREME: Beat egg yolks until pale and foamy. Put the water, sugar and
cream of tartar in a saucepan; cook to a thick syrupy consistency.
Remove from heat and stir in the instant coffee. Slowly pour the hot
(not boiling) syrup over the egg yolks, beating constantly; continue
beating until thick and lukewarm. Gradually beat in the butter and
shortening and beat until mixture is completely smooth. Fold in the
melted chocolate. Beat again.
Yields
1 Servings