Author :chef ssentongo Geoffrey

Blog Recipe :


This recipe has been handed down in over 40 years from a French baker, from 1970s.


* 8 eggs, separated

* 1 cup plus 2 tbsp all-purpose flour

* 2 /3 cup plus 2/3 cup sugar, divided

* 1/2 cup orange juice

* 3 tbsp grated orange zest

* 1/2 tsp salt

* 1/4 tsp cream of tartar

# For Frostburg :

* 1 – 1/2 cups sugar

* 6 tbsp all-purpose flour

* 2 /3 tbsp grated orange zest

* 2 eggs

* 2 cups heavy whipping cream

* 1 cup chopped pecans


~ place egg whites in a large bowl, let stand at room temperature 30 minutes. Meanwhile preheat oven to 325°f. Sift flour.

~ in another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 sugar cup, beating on high speed until thick and lemon-colored. Beat in orange zest. Fold in flour.

~ And salt and cream of tartar to egg whites, which clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tbsp at a time, beating on high after each addition until sugar is dissolved. Fold a fourth of the egg whites into batter, then fold in remaining whites. Transfer to an u greased tube pan. Then bake.

~ meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low, cook 2 minutes remove from heat.

~ in a small bowl, whisk a small amount of hot mixture into eggs; return all to pan whisking constantly. Bring to gentle boil for 2 minutes and transfer to a bowl and cool and refrigerate.

~ in large bowl, beat cream until soft peaks form, fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a spoon long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.


I once sent this rich chocolate cake to my girl friend, and it vanished.


* 2 cups sugar

* 2 cups water

* 2 /3 cup oil

* 2 tbsp white vinegar

* 2 tsp vanilla extract

* 3 cups all-purpose flour

* 1 /3 cup plus 1 tsp baking cocoa,

* 2 tsp baking soda

* 1 tsp salt


* 3-3/4 cups confectioners sugar

* 1/3 cup baking cocoa

* 1 cup bread butter

* 1 tsp vanilla extract

* 3-5 tbsp 2% milk


~ preheat oven to 350°. Line bottoms of 2 greased 9-inc. Round baking pans with parchment pepper.

~ in a large bowl, beat sugar, water, oil, vanilla until well blended. In another large bowl, whisk flour, cocoa, baking soda and salt, gradually add to sugar mixture beating until smooth.

~ Transfer batter to prepared pans. Bake until a toothpicks inserted in center comes out clean 30-35 minutes.

~For Frosting, sift confectioners sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. beat in confectioners sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

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