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INGREDIENTS

SUBSTITUTE FOR THE FLOUR ABO
3/4 c Sugar
1 c Flour
4 lg Eggs
1/4 c Dutch cocoa powder
1 Pinches salt
2/3 c Flour
2 lg Egg yolks
If a chocolate flavored cake

Servings

INSTRUCTIONS

NOTE: Eggs and sugar are warmed to room temperature before whipping. This allows more air to be absorbed and LEAVEN the batter while baking. Combine all but flour. Whisk to mix. Place over simmering water so bowl touches water (double boiler application). Whisk until warm (100 - 105F). Remove bowl and whip on hi speed with a whip attachment until light in color and cooled. Volume will increase 4 times over. Sift flour, 1/4 cup at a time, over egg foam. Fold GENTLY with a spatula after each addition to incorporate...keeping as much air as possible in mixture. Pour into prepared pan (greased and lightly dusted with flour or cocoa). Bake 325F for 30 minutes, until risen, firm to touch and deep golden in color. Invert on rack and carefully remove paper with point of a small knife. Immediately invert to cool, to room temperature. When cooled, may be double wrapped in plastic wrap. Will keep 5 days ahead in refrigerator; freezer 1 month. Cake may be used as is, or split and iced with either "filling" for Torta Nera Con le Noci, or Torta Di Amaretti. Also simple dribblings of a raspberry puree, or chocolate sauce or cranberry liqueur type sauce and powdered sugar dusting would be nice. The Chateau in Ottowa presented such a cake, sitting on a plate which had a thin half circle each of raspberry puree/chocolate puree (like sitting on a two colored doily). Very nice, as the bites of sponge type cake could be doused in the sauce of your choice. Recipe by: Katie E Green Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Torta Margherita

SUBSTITUTE FOR THE FLOUR ABO 
3/4 c Sugar 
1 c Flour 
4 lg Eggs 
1/4 c Dutch cocoa powder 
1  Pinches salt 
2/3 c Flour 
2 lg Egg yolks 
  If a chocolate flavored cake

NOTE: Eggs and sugar are warmed to room temperature before whipping. This  allows more air to be absorbed and LEAVEN the batter while baking.    Combine all but flour. Whisk to mix. Place over simmering water so bowl  touches water (double boiler application). Whisk until warm (100 - 105F).  Remove bowl and whip on hi speed with a whip attachment until light in  color and cooled. Volume will increase 4 times over.    Sift flour, 1/4 cup at a time, over egg foam. Fold GENTLY with a spatula  after each addition to incorporate...keeping as much air as possible in  mixture.    Pour into prepared pan (greased and lightly dusted with flour or cocoa).  Bake 325F for 30 minutes, until risen, firm to touch and deep golden in  color. Invert on rack and carefully remove paper with point of a small  knife. Immediately invert to cool, to room temperature.    When cooled, may be double wrapped in plastic wrap. Will keep 5 days ahead  in refrigerator; freezer 1 month.    Cake may be used as is, or split and iced with either "filling" for Torta  Nera Con le Noci, or Torta Di Amaretti. Also simple dribblings of a  raspberry puree, or chocolate sauce or cranberry liqueur type sauce and  powdered sugar dusting would be nice. The Chateau in Ottowa presented such  a cake, sitting on a plate which had a thin half circle each of raspberry  puree/chocolate puree (like sitting on a two colored doily). Very nice, as  the bites of sponge type cake could be doused in the sauce of your choice.    Recipe by: Katie E Green <kgreen@u.washington.edu>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (2321g)
Recipe Makes: 1 servings

Calories: 6283
Calories from Fat: 1687 (27%)

Amt Per Serving		% DV

	Total Fat 187.5g	250 %
	Saturated Fat 65.3g	327 %
	Monounsaturated Fat 74.7g
	Polyunsanturated Fat 26.5g
Cholesterol 7586.5mg		2334 %
Sodium 7880mg		272 %
Potassium 4306.8mg		113 %
Total Carbohydrate 939.9g		276 %
	Dietary Fiber 19.2g	77 %
	Sugars, other 920.7g
Protein 217.2g		310 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6283

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