Yield: 12 Servings
|¼ cup||Unsweetened cocoa powder|
|¼ cup||Hot water|
|1½ cup||Granulated sugar; divided|
|¾ cup||Cake flour|
|12 \N||Egg whites|
|1 teaspoon||Cream of tartar|
|\N \N||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 ¾ 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 (1⅘% from fat) Fat: .3g Cholesterol: 0mg Carbohydrate: 31.8g Fiber: .6g Sodium: 100mg Recipe by: Healthy Meals in Minutes Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@...> on Aug 9, 1998, converted by MM_Buster v2.0l.