Beat egg whites until fluffy. Gradually add sugar, beating until stiff peaks form. Reduce speed and add yolks one at a time. 

Alternate lemon juice and oil with flour, beating only until smooth. 

For cocoa cake: Follow above instructions and add sifted cocoa along with the flour. 

Pour into lined cookie sheets. Bake at 350 degrees Fahrenheit for 25 minutes. Cool.

Blend chestnuts until smooth and add to mixer. Add remaining ingredients.

Beat well for 10 minutes, until creamy. 

Blend chestnuts until smooth. Beat whip cream until stiff. 

In separate bowl, beat egg whites until stiff, and gently fold into whip. 

Gently add remaning ingredients to whip and mix thoroughly with spatula. 

Melt chocolate, coffee, and margarine over low heat. Allow to cool slightly.

Beat egg whites until stiff, gradually adding confectioner’s sugar. 

Reduce speed and add yolks one at a time. 

Gradually pour melted chocolate into eggs and beat until smooth. 

Frost dark cake very sparingly. 

Spead chestnut filling over frosting. 

Frost vanilla cake sparingly and invert over chestnut filling. 

Frost top of cake liberally and decorate with decorator’s comb. 

Freeze cake for 2 hours or longer before cutting.