SPONGE.
8 eggs, separated
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
Juice of 1 orange
1/2 tsp cream of
tartar
Whip yolks and sugar at speed 10 of Mixmaster until a yellow
ribbon forms. Add gradually orange juice.
Whip separately egg whites to firm peaks, adding cream of tartar
toward the end.
Fold some of the whites into yolks, then all remaining yolks into
the whites.
Add in gradually through a sifter flour mixed with baking powder
and fold carefully.
Preheat oven at 350 F.
Grease a 10" springform pan, line it with wax paper and grease
paper.
Pour mix into pan and bake at 350 F for 1 hour.
When out of oven, wait for 10 minutes then dump onto a grate and
remove paper.
FILLING:
Prepare a custard.
1/2 can cream of chestnuts
1 cup hot milk
3 tbsp sugar
1 tsp instant
coffee
Cut sponge cake horizontally into 3 layers. Wet them with milk
mixed with sugar and instant coffee.
Spread cream of chestnuts over first layer and the custard over
second layer .
ICING:
1/2 can prepared chocolate icing
1 cup whipping cream
35%
Mix ingredients and spread over sides and top.