Sponge Cake:
Preheat oven to 350.
Line a cake pan with butter and flour.
Separate 4 egg whites into a mixing bowl, reserve yolks.
Beat egg whites until stiff, then set aside.
Beat the egg yolks with 4 oz of sugar until pale and creamy. Add orange zest and vanilla. Very lightly fold in flour and egg whites a little bit at a time.
Pour into cake pan and bake for 25 minutes.
Slice cake horizontally into three layers
Cheese Mixture:
Mix ricotta with liqueur, cinnamon, vanilla, and sugar.
Chop the chocolate and the dried candied peel to slightly reduce their size.
Split cheese mixture in half. Add chocolate and peel to one half of the cheese mixture and spread between layers of the cake.
Assemble the cake and coat with the remaining half of the cheese mixture.
By Susan Gibbons