Cannoli Cake--Part 1

Title: Cannoli Cake--Part 1

Categories: Cakes, Chocolate

Yield: 16 servings

6 Eggs; lrg.

1 c Sugar

1/4 c All-purpose flour

1 tb Baking powder

1/2 ts Salt

2 ts Vanilla extract

2 Oranges; lgr.

2 tb Orange-flavor liqueur

Optional 32 oz Conta ricotta cheese

8 oz Cream cheese; softened

1 c Confectioner's sugar

1/4 c Semi-sweet chocolate pieces

Mini pieces; plus

1/3 c Semi-sweet chocolate pieces

Mini pieces

Vanilla-cream frosting

See recipe below

1. Preheat oven to 375 F. In sm. bowl, with mixer at high

speed, beat egg whites until soft peaks form; gradually

sprinkle in 1/2 cup sugar, beating until sugar completely

dissolves and whites stand in stiff peaks.

2. In lrg. bowl, using same beaters and with mixer at low

speed, beat egg yolks, flour, baking powder, salt,

1/2 cup sugar,

1 tsp. vanilla and 2 tbsp. water

until blended. With rubber spatula, gently fold beaten egg

whites into egg-yolk mixture, 1/3 at a time.

3. Spoon batter into ungreased 10x3 springform pan.

Bake 30-35 mins. until cake is golden and top springs back

when lightly touched. The cake is a sponge cake.

4. Invert cake in pan on wire rack; cool completely in pan.

5. From oranges, grate 2 tsp. peel and squeeze 1/3 cup

juice (if not using liqueur, increase juice to 1/2 cup)

Stir liqueur into juice; set aside. I substituted 1/2 cup

orange juice from carton, mixed with 2 tsp. dried orange

peel.

see part 2 --