---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cannoli Cake--Part 1
  Categories: Cakes, Chocolate
       Yield: 16 servings
  
       6    Eggs; lrg.
       1 c  Sugar
     1/4 c  All-purpose flour
       1 tb Baking powder
     1/2 ts Salt
       2 ts Vanilla extract
       2    Oranges; lgr.
       2 tb Orange-flavor liqueur
            Optional
      32 oz Conta  ricotta cheese
       8 oz Cream cheese; softened
       1 c  Confectioner’s sugar
     1/4 c  Semi-sweet chocolate pieces
            Mini pieces; plus
     1/3 c  Semi-sweet chocolate pieces
            Mini pieces
            Vanilla-cream frosting
            See recipe below
  
   1. Preheat oven to 375 F.  In sm. bowl, with mixer at high
   speed, beat egg whites until soft peaks form; gradually
   sprinkle in 1/2 cup sugar, beating until sugar completely
   dissolves and whites stand in stiff peaks.
   2.   In lrg. bowl, using same beaters and with mixer at low
   speed, beat egg yolks, flour, baking powder, salt,
   remaining 1/2 cup sugar, 1 tsp. vanilla and 2 tbsp. water
   until blended. With rubber spatula, gently fold beaten egg
   whites into egg-yolk mixture, 1/3 at a time.
   3.   Spoon batter into ungreased 10x3″ springform pan.
   Bake 30-35 mins. until cake is golden and top springs back
   when lightly touched.  The cake is a sponge cake.
   4.  Invert cake in pan on wire rack; cool completely in pan.
   5.   From oranges, grate 2 tsp. peel and squeeze 1/3 cup
   juice (if not using liqueur, increase juice to 1/2 cup)
   Stir liqueur into juice; set aside.  I substituted 1/2 cup
   orange juice from carton, mixed with 2 tsp. dried orange
   peel.
    see part 2
  
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