4 eggs, separated
3/4 cup sugar, divided
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Satiny Chocolate Frosting
Crystallized violets (optional)
Grease two 15- x 10- x 1-inch jellyroll pans, and line with waxed paper; grease and flour waxed paper. Set aside.
Beat egg yolks at medium speed of an electric mixer until thick and lemon colored. Gradually add 1/4 cup sugar, beating constantly. Beat in vanilla.
Beat egg whites (at room temperature) at high speed of electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg yolk mixture into egg whites. Combine flour, baking powder, and salt; gently fold flour mixture. Spread batter evenly into prepared pans; bake at 400 degrees for 5 to 7 minutes. When cake is done, immediately loosen from sides of pans, and turn out onto wire racks to cool. Peel off waxed paper.
Stack the two layers on top of each other to allow even slicing. Using a long serrated knife, slice layers crosswise into strips of the following widths: 3 1/2 inches, 3 inches, 2 1/2 inches, 2 inches, 1 1/2 inches, 1 inch, and 1/2 inch.
Spread one side of both of the 3 1/2-inch strips with a thin layer of Satiny Chocolate Frosting. Top each with a 3-inch strip, keeping edges even on one lengthwise side. Forming two stacks, repeat spreading thin layers of frosting and topping with successively smaller cake strips, keeping edges even, until all cake strips are used. (Stacks will be slanted on one side, with layers running horizontal; each stack represents half of the triangle).
Turn stacks onto jellyroll pan, even edges down. (Layers now run vertical) Cover cake stacks with aluminum foil, and place a weight (packages of cake or pancake mix work well) on the slanted side of the each stack. Refrigerate cake stacks about 1 hour.
Remove weights and foil. Spread a thin layer of frosting against the 3 1/2-inch side of one of the stacks, and join stacks to make a triangle.
Carefully transfer cake to Platter, using wide spatulas. Spread remaining frosting over cake. Arrange crystallized violets down sides and peak of cake, if desired
Yield: 12 to 15 servings
Satiny Chocolate Frosting
3 (1-ounce) squares unsweetened chocolate
1/4 cup plus 2 tablespoons butter or margarine
3 3/4 cups sifted powdered sugar
1/4 cup plus 3 tablespoons milk
3/4 teaspoon vanilla extract
Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat, and cool.
Add powdered sugar and milk to chocolate mixture; beat at low speed of an electric mixer until smooth. Stir in vanilla.
Yield: 2 cups