Ingredients: |
Ingredients: Cake:
6 eggs, separated
1/4 tsp. cream of tartar
1 cup flour
1/4 cup orange juice
1 tsp. baking powder, double acting
1/2 tsp. salt
1 1/2 cups whipping cream
Chocolate Frosting:
2 cups powdered sugar
1 Tbsp. butter, softened
1 tsp. vanilla
4 squares unsweetened chocolate, melted
2 reserved egg whites
1-2 Tbsp. milk
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Directions: |
Directions:Preheat oven to 325º. In a mixing bowl beat 4 egg whites on high speed (reserve 2 egg whites for use in frosting) and add cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 Tbsp. at a time beating until each addition of sugar is completely dissolved. Whites should stand in stiff glossy peaks. Do not scrape sides of bowl at any time. Set aside.
In large mixing bowl at low speed beat egg yolks, 1/2 cups sugar, flour, orange juice, baking powder and salt until just mixed. Increase speed to medium and beat 5 minutes, occasionally scraping down bowl. Fold egg white mixture into yolk mixture until just blended. Pour batter into 9 inch tube pan and bake for 1 hour. Cool. Remove cake from the pan. With a sharp knife, carefully cut a 2 inch slice from top of the cake and set aside. Remove inside cake leaving shell 3/4 inch thick. Place shell on platter. In small bowl with mixer at medium beat cream and 2 Tbsp. sugar until stiff peaks form. Spoon whipped cream into cake shell. Replace top of cake and frost top and sides with chocolate frosting. Refrigerate cake until serving time.
Chocolate Frosting:
In a small bowl, with mixer at medium speed, beat sugar, butter, vanilla, melted chocolate and 2 reserved egg whites. Gradually beat in 1-2 Tbsp. milt until mixture is smooth and of good spreading consistency |
This recipe for Czechoslovakia Cream Filled Cake is from