----COCOA SPONGE CAKE----
1/3 c  Sifted cake flour
1/4 c  Cocoa, sifted
2 ts Sugar
1/4 ts Baking powder, double acting
1/8 ts Salt
4 lg Egg yolks, at room
-temperature
1/3 c  Sugar
2 lg Egg whites, at room
-temperature
4 ts Sugar
2 ts Water
1 ts Vanilla extract

–ORANGE SYRUP–
1 Navel oranges
2 tb Granulated sugar
3 tb Grand Marnier

–DARK CHOCOLATE MOUSSE–
8 oz Semisweet chocolate,
-coarsely chopped
1/2 c Milk
1 tb Vegetable oil
4 ts Vanilla extract
3/4 c Heavy cream
WHITE CHOCOLATE ORANGE
-MOUSSE:
3 tb Grand Marnier
1 1/4 ts Unflavored gelatin
6 oz White chocolate, finely
-chopped
1/4 c Milk
1 3/4 ts Orange zest, minced
1 tb Vegetable oil
2 ts Vanilla extract
1 c Heavy cream

CHOCOLATE GLAZE
6 oz Semisweet chocolate, finely
-chopped
2/3 c Heavy cream
2 tb Light corn syrup
1 ts Vanilla extract
Orange slices, for garnish

Make the cocoa sponge cake:

1. Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 15 1/2-by-10 1/2-by-1-inch jellyroll pan with aluminum foil, leaving
a 2-inch overhang on the short ends. Fold the overhang underneath the pan.
Butter the aluminum foil and the sides of the pan. Lightly dust the bottom
of the pan with flour and tap out the excess.

2. In a small bowl, using a wire whisk, stir together the flour, cocoa, 2
teaspoons of the sugar, baking powder and salt, until thoroughly blended.
Sift the flour mixture onto a piece of waxed paper.

3. In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire
whip attachment, beat the egg yolks at medium-high speed. Add 1/3 cup of
the remaining sugar in a steady stream. Continue beating the egg yolks for
4 to 7 minutes, until the batter is pale yellow and forms a thick ribbon.
Lower the speed to medium and beat in the oil, water and vanilla.

4. In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using
a clean wire whip attachment, beat the egg whites at low speed until
frothy. Gradually increase the speed to medium-high and continue beating
the whites until they start to form soft peaks. One teaspoon at a time,
gradually add the remaining 4 teaspoons of sugar and continue to beat the
whites until they form stiff, shiny peaks.

5. Scrape one-third of the whites on top of the beaten egg yolks. Resift
one-third of the flour mixture over the whites and using a balloon whisk or
a large rubber spatula, fold the flour mixture and egg whites into the egg
yolk mixture making sure to bring the whisk or spatula near the bottom of
the bowl to free any flour that may be clinging to the side of the bowl.
One-third at a time, gently fold in the remaining whites with one-third of
the resifted flour mixture. Do not overfold the batter. Scrape the batter
into the prepared pan and spread it into a thin, even layer with an offset
metal cake spatula.

6. Bake the sponge cake for 10 to 15 minutes, until the center springs back
when gently pressed with a finger. Transfer the pan with the sponge cake to
a wire rack to cool for 10 minutes. Using the foil as handles, lift the
cake from the pan and set it on a wire rack to cool completely.

Make the orange syrup:

1. Using a swivel vegetable peeler, peel off eight 3/4-by-2 1/2-inch strips
of orange zest. Be careful to not include any of the bitter white pith
beneath the orange skin. With a large, sharp knife, mince the zest to make
1 3/4 teaspoons. Set the zest aside to be used when making the white
chocolate orange mousse. Squeeze the juice from the orange to make 1/4 cup.

(continued in part 2)