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Ingredients

• Servings: 12
• Plain Genoise:
• one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again
• 3 large eggs
• 3 large egg yolks
• pinch of salt
• cup of sugar
• cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
• cup cornstarch
• zest of 1 orange
• Chocolate Orange Coffee Buttercream:
• 4 large egg whites
• 1 cup sugar
• 24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
• 1 tablespoons instant espresso powder
• 2 tablespoons Grand Marnier
• cup cocoa powder
• 1/3 cup melted chocolate, cooled
• Meringue Mushrooms:
• 3 large egg whites, at room temperature
• teaspoon cream of tartar
• cup (3-1/2 ounces/105 g.) granulated sugar
• 1/3 cup (1-1/3 ounces/40 g.) icing sugar
• Unsweetened cocoa powder for dusting

Description

(from Perfect Cakes By Nick Malgieri And The Williams-Sonoma Collection: Dessert)

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