1) Preheat the oven to 325°F. Spray a half sheet pan with cooking spray and line with parchment. Spritz the parchment with cooking spray as well.
Begin by preparing the White Chocolate Amaretto Cream, as it will need to cool before whipping. Bring the cream to a light boil, and remove from the heat. Add the white chocolate chunks and stir until melted and smooth, and slightly cooled. Add the amaretto flavoring OR liquor and stir well. Set aside in the refrigerator to cool and thicken.
2) Separate the 7 eggs. Place the white and the lemon juice in the bowl of a stand mixer and whip until foamy. Add 1/2 cup of sugar in a slow stream and continue beating until stiff peaks form. Set aside.
3) In a separate bowl, combine the remaining sugar, flour, baking powder, cocoa and salt. Blend on low speed until well combined and aerated.
In a small bowl blend the oil, buttermilk, egg yolks, and flavorings until pale yellow and creamy looking. Add to the dry ingredients and beat 2 minutes, or until well blended and smooth.
4) In 3 stages, fold in the egg whites. Take care to keep the mix light and fluffy. Blend until only a few streaks of white show in the chocolate batter.
Pour into the prepared pan and bake for 15-18 minutes or until set and the sides of the cake begin to pull away from the sides of the pan.
5)Remove the cake from the pan with the aid of the parchment paper. Turn the cake over onto a clean kitchen towel and peel off the parchment paper. Brush with the amaretto liquor, using all of the liquor. Allow the cake to cool completely.
6) To finish the White Chocolate Cream for layering, place the chilled chocolate cream in bowl of a stand mixer equipped with the whisk attachment. Whip the mixture until thickened to the consistency of lightly whipped cream. The texture will be airy, and the cream will melt on the tongue.
7) To assemble the trifle, tear small pieces of cake, about the size of a quarter, and place in the bottom of the dessert shot glasses. Cover with about a tablespoon of the white chocolate cream. Continue to make layers of cake and cream until the glasses are 3/4 full. Increase the amount of cake and cream used in the layers to ensure each layer is filling the glass to the edge. This recipe will fill 6-8 dessert glasses, depending on size and how full you fill them.