Bert Greene'S Skyscraper Sponge Cake
|Eggs||5 Large, divided|
|Granulated sugar||22 Tablespoon (1-1/4 Cups + 2 Tablespoons)|
|Lemon||1 , peel grated finely|
|Vanilla||1 1⁄2 Teaspoon|
|Cake flour/All-purpose soft wheat flour||1 Cup (16 tbs), sifted|
|Orange juice||2 Tablespoon|
|Mini chocolate chips||250 Gram (To Decorate, 1 Package)|
1) Heat the oven to 350°F.
2) In the middle of a preheated oven, place an un-greased tube pan for five minutes.
2) The pan should be ungreased because if the sides or bottom of the pan are greased or non-stick, the cake will slide out and collapse when inverted
3) In a bain marie of hot water, beat the egg yolks, gradually adding the 1-1/4 cups of sugar to the yolks.
4) Stir in the lemon peel and vanilla, and continue to beat over the water until the mixture doubles in volume.
5) Fold the cake flour and orange juice into the beaten egg mixture.
6) Beat the egg whites until stiff; fold a portion into the batter to lighten.
7) Fold the lightened batter back into the whites until just mixed.
8) Pour the batter into the hot pan (to about half full).
9) Sprinkle the remaining 2 tablespoons of sugar over the top and bake about 35 to 40 minutes until golden and firm to the touch.
10) Invert pan and let cool 1 hour.
11) When cool, run a sharp knife or spatula around the edges of the cake to unmold before turning out onto a plate.
12) Keeps 3 days at room temperature, nearly a week refrigerated.
13) The cake freezes well.
14) Serve it at room temperature.
15) Place 1 package mini-chocolate chips in a good quality zip-close plastic bag. Then place in very hot tap water until melted.
16) Snip off the one corner of the plastic bag and use as a piping bag.
17) Drizzle on top of cake to decorate.