Recipe By : Naples Daily News, Naples, FL, Apr 1993
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
7 lg Eggs -- separate out yolks
1/4 ts Salt
1 1/4 c Sugar
2 tb Water
1 tb Orange juice
1/3 c Cocoa
1/4 c Cake meal
1/4 c Potato starch
1/2 c Ground almonds
1/2 c Strawberry preserves -- see note
Colorful pieces of fruit --
- for garnish
Cocoa Cream:
1/2 c Sugar
1/4 c Cocoa -- sift
1 c Whipping cream -- cold
1 ts Vanilla extract
Ungreased 10-inch tube pan
Note: Can use any flavor preserves.
Preheat oven to 325 F.
Cake:
In large mixer bowl, beat egg whites with salt on medium speed of an
electric mixer until soft peaks form. Gradually add 1 cup sugar,
beating on high speed until stiff peaks form. Set aside.
In small mixer bowl, beat egg yolks until blended. Gradually add
remaining 1/4 cup sugar. Continue beating until thick and lemon
colored, about 3 minutes.
Add water and orange juice; blend well. Gradually add egg yolk
mixture to egg whites, folding with rubber spatula until blended.
In sieve, place cocoa, cake meal, and potato starch. Gradually sift
over egg mixture, folding gently til blended. Fold in almonds.
Spoon batter into pan. Bake 50 to 55 minutes or til cake springs back
when touched lightly near center. Immediately invert pan on heatproof
funnel or bottle. Cool completely.
Carefully run knife along sides of pan to loosen cake; remove from
pan. With long serrated knife, split cake horizontally into 3rds.
Spread preserves between layers. Garnish with heaping spoonful of
Cocoa Cream.
Cocoa Cream:
In a small mixer bowl, stir together sugar and cocoa. Sift together.
Add whipping cream and vanilla. Beat until slightly stiffened.
