Ingredients:
CAKE:
4 egg yolks
3-4 Tbs warm water
160 g (5.5 oz) powdered sugar
1 vanilla extract
4 egg whites
80 g (3 oz) flour
80 g (3 oz) cornstarch
1 tsp baking powder
FILLING:
120 g (4 oz) sugar
1/8 l (1/2 cup) orange juice
juice of 1 lemon
1/8 l (1/2 cup) white wine
6 sheets leaf gelatin
½ l (1 pint) whipped cream
1 orange for decorating

Preparation:

1. CAKE: Sift together flour, cornstarch and baking powder.

 

2. In a separate bowl whip the egg whites till stiffened. Gradually add the sugar and beat well again. Add yolks, water and vanilla extract and beat well. Fold in the sifted flour mixture.

 

3. Pour into lined tin and bake for 40 minutes at 180 C (350 F). Insert a skewer into the center of cake and if cooked it will come out clean.

 

4. When cool, divide the cake into three uniform layers with a serrated knife.

 

5. FILLING: Mix sugar with orange and lemon juice, add wine and prepared* gelatine. Let it stand until thickened. Fold in half of the whipped cream.

 

6. Sprinkle cake layers with orange juice. Spread with filling. Frost cake top and sides. Decorate with orange slices.

    

   *PREPARING GELATINE: Place the leaves individually in cold water and allow them to swell for about 5 minutes. Remove them and gently squeeze them out. Proceed to dissolve the gelatin in 3-4 Tbs hot/boiled water. Melt them at very low heat.

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