1 c Pastry flour

1 ts Baking powder

1/4 ts Salt

2 Egg yolk, beaten

1/2 c Cold water

1 ts Orange zest

3/4 c Sugar

2 Egg whites, beaten stiff

1 tb Orange juice

2 tb Sugar

----Chocolate Butter Creme-- 3 Egg yolks

1 c Sugar

1/2 ts Cream of tartar

1/2 c Water

1/2 lb Unsalted butter

1/2 lb Vegetable shortening

1/2 lb Sweet chocolate

2 tb Instant coffee

2 tb Dark rum

Pinch of salt CAKE: Sift together the flour, salt and baking powder 3 times. Set aside. With an electric mixer, beat the

egg yolks and 3/4 cup sugar for 5 minutes. Gradually beat in the flour. Beat the egg whites stiff. As they begin to form peaks, beat in the 2 tbsp. sugar. Fold gently into flour mixture. Turn the batter into 2 well greased 8 inch aluminum cake pans. Bake at

350F for 25 minutes. In a small pot, bring the orange

juice and 2 tbsp. sugar to a boil. Saturate the cakes with juice mixture. Let cool and unmold. Use chocolate butter creme recipe to fill between the layers and frost. CHOCLOLATE BUTTER CREME: Beat egg yolks until pale and foamy. Put the water, sugar and cream of tartar in a saucepan; cook to a thick syrupy consistency. Remove from heat and stir in the instant coffee. Slowly pour the hot (not boiling) syrup over the egg yolks, beating constantly; continue beating until thick and lukewarm. Gradually beat in the butter and shortening and beat until mixture is completely smooth. Fold in the melted chocolate. Beat again. Source: Great Moments in Cooking ch. -----