Chocolate Refrigerator Cake


1 egg, separated
1/4 teaspoon salt
1/2 pint whipping cream
1 cup chocolate syrup
2 8-inch rounds of sponge or angel cake


Whip the egg yolk with a fork and add salt. Beat the egg white until very stiff. Whip the cream. Place the egg yolk, whipped cream and syrup into a bowl and blend. Fold in the beaten white.

Split the cake rounds to obtain four layers. Spread the above mixture between the layers and on the top and sides. Set in the refrigerator for approximately 24 hours. Serve in wedges.

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