1/4 c Unsweetened cocoa powder
1/4 c Hot water
1 1/2 c Granulated sugar; divided
3/4 c Cake flour
1/4 ts Salt
12 Egg whites
1 ts Cream of tartar
Raspberries and nectarine
-slices; for garnish
1 Preheat oven to 350 F. In a medium bowl, combine cocoa and hot water.
Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt.
Mix well; set aside.
2 In a large mixing bowl, using an electric mixer set on high speed, beat
egg whites until foamy. Add cream of tartar; continue beating until soft
peaks form. Gradually add remaining sugar; beat until stiff peaks form.
3. Sift half of flour mixture over egg white mixture; fold gently until
combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white
mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into
remaining egg white mixture until combined.
4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife
through batter to remove air pockets. Bake until springy to the touch and a
toothpick inserted near center comes out clean, about 50 minutes.
5. Invert pan and place center tube over the neck of a bottle. Cool
completely. Using a knife, loosen cake edges. Invert the cake onto a
serving plate; garnish with raspberries and nectarine slices.
NOTES : Calories: 142.9 (1.8% from fat) Fat: .3g Cholesterol: 0mg
Carbohydrate: 31.8g Fiber: .6g Sodium: 100mg
Yields
12 Servings