iPatch Chest o' Cookery

Recipe name Choco-Orange Jubilee Cake

No image available

Meal Dessert

Main ingredient eggs

Number of servings 12

Origin Tara

Season Always

Cooking type Western

Time required 2 hours

Difficulty ***

Suggested wines

Ingredients I know this is weird, but there is method to this madness with the ingredients.

~~CAKE~~
6 egg whites
3/4 tsp cream of tarter
1/2 cup sugar
6 egg yolks
3/4 cup sugar
3/4 cup orange juice
1 tablespoon grated orange rind
3/4 cup flour
3/4 cup cocoa

~~ORANGE BUTTER CREAM~~
1 1/2 cups soft butter
2 tablespoons orange juice
1 tablespoon orange rind
4 cups icing sugar
2 egg yolks

Garnish, chocolate curls, and orange slices optional but recommended for maximum deliciousness and viewer enjoyment.

Directions CAKE:
Beat egg whites and cream of tartar to stiff but moist peaks. Gradually add 1/2 cup of sugar till the peaks are stiff and shinny. This is your meringue.

Beat the egg yolks and the 3/4 cup of sugar in a mixer on high power until they are thick and lemony looking (approx 5 minutes). Gradually beat in the orange juice and rind on low speed. Sift together the flour and cocoa and then fold it in gently into the egg yolk mix. Transfer to a larger bowl and fold in 1/4 of the meringue, then gradually fold in the rest of the meringue. Divide the whole mix into 3 NOT greased 8 inch round pans. Bake at 325 degrees for 35-45 minutes. Allow them to cool completely.

BUTTER CREAM:
Beat butter, orange juice and rind until creamy. Gradually add the icing and yolks, beating until smooth.

ASSEMBLY:
Cut the round cakes into 1/2 horizontally so you have 6 layers of cake. Frost the cake such that there is frosting between each layer and on the top and sides. Decorate with your garnish!

Notes

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Recipe name	Choco-Orange Jubilee Cake
No image available
Meal	Dessert
Main ingredient	eggs
Number of servings	12
Origin	Tara
Season	Always
Cooking type	Western
Time required	2 hours
Difficulty	***
Suggested wines
Ingredients	I know this is weird, but there is method to this madness with the ingredients. ~~CAKE~~ 6 egg whites 3/4 tsp cream of tarter 1/2 cup sugar 6 egg yolks 3/4 cup sugar 3/4 cup orange juice 1 tablespoon grated orange rind 3/4 cup flour 3/4 cup cocoa ~~ORANGE BUTTER CREAM~~ 1 1/2 cups soft butter 2 tablespoons orange juice 1 tablespoon orange rind 4 cups icing sugar 2 egg yolks Garnish, chocolate curls, and orange slices optional but recommended for maximum deliciousness and viewer enjoyment.
Directions	CAKE: Beat egg whites and cream of tartar to stiff but moist peaks. Gradually add 1/2 cup of sugar till the peaks are stiff and shinny. This is your meringue. Beat the egg yolks and the 3/4 cup of sugar in a mixer on high power until they are thick and lemony looking (approx 5 minutes). Gradually beat in the orange juice and rind on low speed. Sift together the flour and cocoa and then fold it in gently into the egg yolk mix. Transfer to a larger bowl and fold in 1/4 of the meringue, then gradually fold in the rest of the meringue. Divide the whole mix into 3 NOT greased 8 inch round pans. Bake at 325 degrees for 35-45 minutes. Allow them to cool completely. BUTTER CREAM: Beat butter, orange juice and rind until creamy. Gradually add the icing and yolks, beating until smooth. ASSEMBLY: Cut the round cakes into 1/2 horizontally so you have 6 layers of cake. Frost the cake such that there is frosting between each layer and on the top and sides. Decorate with your garnish!
Notes