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1
Position rack in center of oven and preheat oven to 350F.
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2
Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil.
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3
Cut cardboard into 9-inch round.
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4
Wrap with foil.
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5
Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
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6
Gradually add 1/2 cup sugar and beat until stiff glossy peaks form.
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7
In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended.
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8
Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended.
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9
Gently fold whites into yolk mixture in 2 additions.
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10
Transfer batter to prepared pan.
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11
Bake cake until tester inserted into center comes out clean, about 45 minutes.
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12
Cool cake in pan on rack.
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13
(Can be prepared 1 day ahead.
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14
Cover and let stand at room temperature.)
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15
Melt margarine in heavy large saucepan over low heat.
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16
Add chocolate and stir until melted and smooth.
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17
Mix in orange juice concentrate and honey.
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18
Let cool until thickened but still spreadable, about 2 hours.
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19
Cut around pan sides to loosen cake.
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20
Release sides.
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21
Cut cake in half horizontally, leaving cake bottom on pan bottom.
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22
Place top half of cake, top side down, on foil-wrapped cardboard round.
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23
Spread 1 1/3 cups chocolate glaze over.
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24
Place bottom half of cake, pan side up, onto glaze.
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25
Remove pan bottom; peel off foil.
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26
Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs.
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27
Refrigerate cake 30 minutes.
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28
Rewarm remaining chocolate glaze over very low heat until just pourable.
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29
Place rack on baking sheet; place cake on rack.
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30
Pour glaze over cake, coating entirely and smoothing sides with metal spatula.
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31
Chill cake on rack until glaze is firm.
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32
Transfer to platter.
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33
(Reserve glaze on sheet for another use.)
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34
(Can be made 3 days ahead.
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35
Cover and chill.
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36
Let stand at room temperature 1 hour before servings.)
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37
Garnish cake with flowers and orange peel strips if desired.
