1 c Cake Flour; sifted
1 ts Baking Powder
1/8 ts Salt
3 Eggs; separated
1 c Sugar
2 ts Vanilla Extract
1/4 c Water
2 Egg; whites
FROSTING
3 c Confectioner’s Sugar; sifted
1/3 c Unsweetened Dutch-Process
-Cocoa
1/4 c Boiling Water
2 tb Margarine
1/2 ts Vanilla Extract
1/2 ts Orange Extract
Preheat an oven to 350. Coat a 13x9x2 inch baking pan with nonstick cooking
spray.
In a small bowl, combine the flour, baking powder and salt.
In a large bowl, using an electric mixer on high speed, beat the 3 egg
yolks for 1 minute. With the mixer on high speed, gradually beat in 3/4 cup
of the sugar. Continue beating on high speed until the mixture is thick and
the yolks are pale, about 3 minutes.
With the mixer on medium speed, beat in the vaniilla and water. With the
mixer on low speed, gradually add the dry ingredients and beat until
blended.
In another large bowl, using an electric mixer on high speed and clean
beaters, beat the 5 egg whites until foamy. Continuing to beat on high
speed, gradually add the remaining sugar until stiff peaks form.
Stir 1/2 cup of the egg white mixture into the egg yolk-flour mixture. Fold
in the reamining egg whites.
Pour into the prepared pan and bake until the cake springs back when
pressed in the center, about 20 minutes. Cool in the pan. When the cake is
cool, spread the top with the Chocolate-Orange Frosting.
To serve, slice into 16 pieces and divide among individual dessert plates.
Store wrapped in plastic wrap in the refrigerator for up to 3 days.
CHOCOLATE-ORANGE FROSTING: In a large bowl, combine the confectioner’s
sugar, cocoa powder, water, margarine and extracts. Using an electric mixer
on high speed, beat until smooth.
NOTES : For a different-flavored frosting, substitute almond, lemon or
additional vanilla extract for the orange extract.
Yields
16 Servings