Preparation:
Preheat an oven to 350. Coat a 13x9x2 inch baking pan with nonstick cooking spray.
In a small bowl, combine the flour, baking powder and salt.
In a large bowl, using an electric mixer on high speed, beat the 3 egg yolks for 1 minute. With the mixer on high speed, gradually beat in 3/4 cup of the sugar. Continue beating on high speed until the mixture is thick and the yolks are pale, about 3 minutes.
With the mixer on medium speed, beat in the vaniilla and water. With the mixer on low speed, gradually add the dry ingredients and beat until blended.
In another large bowl, using an electric mixer on high speed and clean beaters, beat the 5 egg whites until foamy. Continuing to beat on high speed, gradually add the remaining sugar until stiff peaks form.
Stir 1/2 cup of the egg white mixture into the egg yolk-flour mixture. Fold in the reamining egg whites.
Pour into the prepared pan and bake until the cake springs back when pressed in the center, about 20 minutes. Cool in the pan. When the cake is cool, spread the top with the Chocolate-Orange Frosting.
To serve, slice into 16 pieces and divide among individual dessert plates. Store wrapped in plastic wrap in the refrigerator for up to 3 days.
CHOCOLATE-ORANGE FROSTING: In a large bowl, combine the confectioner's sugar, cocoa powder, water, margarine and extracts. Using an electric mixer on high speed, beat until smoot |
