1 1/4 c Granulated sugar
1 c All-purpose flour
1/2 ts Salt
12 lg Egg whites; room temperature
1 tb Fresh lemon juice
3 ts Vanilla extract
1 tb Grated orange peel
3 1/2 oz Dark chocolate-orange bars;
-grated
Such as Newman’s Own
-Organics Dark
Chocolate-Orange bars
12 SERVINGS OVO-LACTO
Nell Newman, daughter of Paul Newman says “I use organic ingredients
whenever possible, but this cake can also be made with regular supermarket
ingredients. It’s light as air, low in fat and simple to make. The trick is
to prepare all the ingredients in advance. Separating egg whites is easy if
you drop the cracked egg in your hand, and allow the whites to run through
fingers. Then let whites come to room temperature so they reach their
fullest volume. For a truly decadent experience, serve with strawberries
and lightly sweetened whipped cream or hot chocolate fudge sauce and ice
cream.”
Preheat oven to 350F. On sheet of waxed paper, sift 1/4 cup of sugar with
flour and salt three times.
In large grease-free bowl, using an electric mixer at medium-high speed,
beat egg whites until frothy. Add lemon juice and beat until soft peaks
form. Evenly sprinkle remaining 1 cup sugar over whites, 1/4 cup at a time,
and beat at medium speed 1 to 2 minutes. Sift 1/4 cup of flour mixture over
whites and gently fold in using a rubber spatula. Add vanilla and orange
peel. Alternately fold in remaining flour mixture and grated chocolate
until well blended. (Be sure to fold gently to avoid deflating egg whites.)
Scrape batter into ungreased 10-inch angel food or tube pan. Bake until
cake is lightly browned and knife inserted near center comes our clean, 40
to 45 minutes. Remove pan from oven and invert onto feet or over neck of a
bottle. Let cool 30 to 45 minutes. Run knife around edges of pan and center
of tube to remove.
PER SERVING (1/12 OF CAKE): 175 CAL.; 5G PROT.; 3G TOTAL FAT (2G SAT. FAT);
340 CARB.; 0 CHOL.; 56MG SOD.; 1G FIBER
Yields
12 servings