Cocoa cream filled sponge cake

 
                       Cocoa Cream Filled Sponge Cake
 
 Recipe By     : Naples Daily News/ Naples FL  April  1993
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Sweet Endings- Cakes (Fancy)
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE:
    7                    large eggs -- separate out yolks
      1/4  teaspoon      salt
    1 1/4  cups          sugar
    2      tablespoons   water
    1      tablespoon    orange juice
      1/3  cup           cocoa
      1/4  cup           cake meal
      1/4  cup           potato starch
      1/2  cup           ground almonds
      1/2  cup           strawberry preserves -- see note
 					
                         COCOA CREAM:
      1/2  cup           sugar
      1/4  cup           cocoa -- sift
    1      cup           whipping cream -- cold
    1      teaspoon      vanilla extract
 
 OVEN: 325
 Ungreased 10-inch tube pan
 
 CAKE:
 In large mixer bowl, beat egg whites with salt on MEDIUM speed of an electric
 mixer til soft peaks form. Gradually add 1 cup sugar, beating on HIGH speed
 til stiff peaks form. Set aside.
 
 In small mixer bowl, beat egg yolks til blended. Gradually add remaining 
 1/4 cup sugar. Continue beating til thick and lemon colored, about 3 
 minutes.
 
 Add water and orange juice; blend well. Gradually add egg yolk mixture to egg
 whites, folding with rubber spatula til blended.
 
 In sieve, place cocoa, cake meal and potato starch. Gradually sift over 
 egg mixture, folding gently til blended. Fold in almonds.
 
 Spoon batter into pan. Bake 50 to 55 minutes or til cake springs back when
 touched lightly near center. Immediately invert pan on heatproof funnel or
 bottle. Cool completely.
 
 Carefully run knife along sides of pan to loosen cake; remove from pan. 
 With long serrated knife, split cake horizontally into thirds. Spread 
 preserves between layers. Garnish with heaping spoonful of COCOA CREAM.
 
 COCOA CREAM:
 In a small mixer bowl, stir together sugar and cocoa. Sift together. Add 
 whipping cream and vanilla. Beat til slightly stiffened. Makes about 2 
 cups.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Can use any flavor preserves. Garnish with colorful pieces of 
        fruit.