ALLEGRETTI CHIFFON CAKE

1 1/2 squares of chocolate (sweet or unsweetened)

1 c. + 2 tbsp. sifted cake flour
3/4 c. + 2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 c. vegetable oil
2 unbeaten egg yolks
3/8 c. cold water
1 tsp. vanilla
Grated rind of 1 orange
1/2 c. egg whites
1/4 tsp. cream of tartar

ICING:

3 tbsp. butter
1 egg yolk
2 tbsp. cream
2 c. confectioners sugar
1 tsp. vanilla
1 1/2 squares chocolate
1/4 tsp. oil

In bowl sift together cake flour, sugar, baking powder and salt. Make a well and add vegetable oil, unbeaten egg yolks, cold water, vanilla and orange rind. Beat with spoon until smooth.

In another bowl put egg whites and cream of tartar. Beat until stiff peaks (stiffer than meringue). DO NOT UNDERBEAT. Pour egg yolk gradually over beaten egg white, gently folding with rubber scraper just until blended. DON'T STIR. Sprinkle with grated chocolate; fold in with a few strokes. Pour immediately into ungreased loaf pan, and bake at 325 degrees 50 to 55 minutes. Turn pan upside down, resting edges on 2 other pans. Let hang free of table. When cold, loosen sides with spatula, turn pan over and hit sharply on table to loosen.

ICING:

Cream 3 tablespoons vegetable shortening or butter. Blend in 1 egg yolk. Stir in 2 tablespoons cream, 2 cups confectioners sugar, 1 teaspoon vanilla. Beat well. Frost cake. Melt 1 1/2 squares chocolate and 1/4 teaspoon oil over hot water. Cool slightly. Pour over top. Let chocolate trickle down sides.