Try this delicious cake recipe:
Separate eggs. Beat egg whites until stiff. Gradually add 175 g sugar. Gently fold in egg yolks.
Combine baking powder, cornstarch, flour and cocoa and sift over egg mixture. Gently fold in with a whisk. Cover the springform pan (24 cm ø) with parchment paper and pour in the sponge mixture. Smooth out and bake in a heated oven (electric oven: 175 °C /gas oven: level 2) for 25 to half an hour. Loosen the cake ring and turn out the sponge cake base onto a cake rack. Remove the springform base and peel off the parchment paper on the spot. Cool the sponge cake base well. In the meantime, mix orange marmalade and liqueur until smooth. Wash one orange hot, pat dry and grate the peel. Whip the cream until stiff and fold in the orange marmalade evenly.
Spoon 3 tbsp. of the mixture into a piping bag fitted with a nozzle and set aside to cool. Divide the sponge cake base into three parts. Spread half of the orange marmalade on the bottom layer and spread 1/3 of the orange cream evenly on top. Place the middle cake layer on top and spread more marmalade and whipped cream on top. Top with the last cake layer and spread the remaining whipped cream all around the cake. Peel the oranges thickly. Remove the white skin at the same time. Cut fruit into thin slices. Heat the fat. Pour in orange slices, sprinkle with remaining sugar and cook, turning several times, for 1 b
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