INGREDIENTS

INSTRUCTIONS

           MOUSSE:
Make the cocoa sponge cake:  Position a rack in the center of the oven
and preheat to 350 degrees  Line a 15 1/2-by-10 1/2-by-1-inch jellyroll
pan with aluminum foil,  leaving a 2-inch overhang on the short ends.
Fold the overhang  underneath the pan. Butter the aluminum foil and the
sides of the  pan. Lightly dust the bottom of the pan with flour and
tap out the  excess. In a small bowl, using a wire whisk, stir together
the flour,  cocoa, 2 teaspoons of the sugar, baking powder and salt,
until  thoroughly blended. Sift the flour mixture onto a piece of waxed
paper. In a 4 1/2-quart bowl of a heavy-duty electric mixer, using  the
wire whip attachment, beat the egg yolks at medium-high speed.  Add 1/3
cup of the remaining sugar in a steady stream. Continue  beating the
egg yolks for 4 to 7 minutes, until the batter is pale  yellow and
forms a thick ribbon. Lower the speed to medium and beat  in the oil,
water and vanilla. In a grease-free 4 1/2-quart bowl of a  heavy-duty
electric mixer, using a clean wire whip attachment, beat  the egg
whites at low speed until frothy. Gradually increase the  speed to
medium-high and continue beating the whites until they start  to form
soft peaks. One teaspoon at a time, gradually add the  remaining 4
teaspoons of sugar and continue to beat the whites until  they form
stiff, shiny peaks. Scrape one-third of the whites on top  of the
beaten egg yolks. Resift one-third of the flour mixture over  the
whites and using a balloon whisk or a large rubber spatula, fold  the
flour mixture and egg whites into the egg yolk mixture making  sure to
bring the whisk or spatula near the bottom of the bowl to  free any
flour that may be clinging to the side of the bowl.  One-third at a
time, gently fold in the remaining whites with  one-third of the
resifted flour mixture. Do not overfold the batter.  Scrape the batter
into the prepared pan and spread it into a thin,  even layer with an
offset metal cake spatula. Bake the sponge cake  for 10 to 15 minutes,
until the center springs back when gently  pressed with a finger.
Transfer the pan with the sponge cake to a  wire rack to cool for 10
minutes. Using the foil as handles, lift the  cake from the pan and set
it on a wire rack to cool completely.  Make the orange syrup:  Using a
swivel vegetable peeler, peel off eight 3/4-by-2 1/2-inch  strips of
orange zest. Be careful to not include any of the bitter  white pith
beneath the orange skin. With a large, sharp knife, mince  the zest to
make 1 3/4 teaspoons. Set the zest aside to be used when  making the
white chocolate orange mousse. Squeeze the juice from the  orange to
make  (continued in part 2)

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Nutrition (calculated from recipe ingredients)
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Calories: 596
Calories From Fat: 333
Total Fat: 38.9g
Cholesterol: 154mg
Sodium: 235.9mg
Potassium: 303.8mg
Carbohydrates: 56.4g
Fiber: 5.1g
Sugar: 18.7g
Protein: 8g