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1
FOR THE SPONGE LAYERS: Put UNBROKEN eggs in a bowl and cover with hot tap water, then let stand until water is lukewarm.
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2
Drain and repeat once again.
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3
Dont use boiling water-you are just warming the eggs, not cooking them.
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4
Grease TWO 9 inch layer cake pans (or springform pans) and line bottoms with waxed or parchment paper.
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5
Heat oven to 350 F. Warm large mixer bowl with hot tap water.
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6
Dry bowl, then break the warm eggs into bowl.
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7
Add sugar and vanilla and beat at high speed until the mixture stands in peaks, about 20 minutes.
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8
Melt butter and COOL to lukewarm.
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9
Sprinkle 2 Tablespoons of the flour over the egg mixture and fold it in gently but quickly with a rubber scraper.
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10
Repeat until all the flour is added, then sprinkle the butter along with the grated orange rind, 1 teaspoon at a time over the batter, folding gently but quickly after each addition.
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11
Speed is important here.
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12
Turn the batter into prepared pans and bake 25 to 30 minutes or until tops spring back when touched in the middle.
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13
COOL 10 minutes, then loosen cakes carefully around the sides and turn out on racks to finish cooling.
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14
Peel off paper carefully while cake is still WARM.
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15
Split each layer into 2 thin layers and sprinkle each layer with 1 1/2 Tablespoons rum.
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16
Soak gelatin in cold water 5 minutes and heat until gelatin is dissolved.
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17
Cool slightly.
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18
Whip cream and icing sugar in a well chilled bowl until beginning to thicken and continue beating while adding 1/4 cup rum and the gelatin mixture.
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19
Beat until stiff.
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20
Spread this mixture between the layers.
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21
Chill for a few minutes.
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22
FOR THE ORANGE BUTTER ICING, Combine all ingredients using enough orange juice to make an icing that is easy to spread.
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23
Spread whole outside of torte with Orange Butter Icing and garnish top edge with more grated orange rind or orange sections if desired.
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24
Chill.
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25
Twelve servings.
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26
Recipes Only
