CAKE
5 oz Cake flour
1 1/2 oz Cocoa; dutch-process
1 ts Baking powder
14 oz Egg whites
7 oz Sugar
1 ts Cream of tartar
1 1 ounce whol butter; melted
-and cooled
2 ts Vanilla extract
Raspberry Sauce
2 c Raspberries; (fresh or
-frozen)
1/4 c Sugar
Preparation:
Sift flour, cocoa, and baking powder together twice, and reserve.
Beat the egg whites until they are thick and foamy. Gradually beat in
the sugar and cream of tartar, and continue to beat to a medium peak.
Gently fold the sifted dry ingredients into the beaten whites, such
that you retain as much volume as possible,
Add the butter and vanilla and fold them into the batter (butter may
be deleted if desired). Pour the batter into a pan that has been
sprayed with vegetable oil and lined with parchment paper.
Bake the cake at 325 degrees F until cake pulls away from the sides
of the pan (about 30 minutes). Cool completely before removing from
the pan.
Cut and serve with Raspberry Sauce, spread a small amount of melted
chocolate over the cake as a garnish, and then sprinkle with powdered
sugar.
Makes 16 Servings
Raspberry Sauce
Preparation
Place ingredients in a blender and puree until smooth (1 minute).
Strain through a sieve and reserve in a container for future use (may
be prepared in advance).
Yields
1 servings