Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 cup sifted cake flour
- 1 1/2 cup sugar, divided
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons unsweetened cocoa
- 2 ounces bittersweet chocolate, chopped
- 1/4 cup hot water
Directions[]
- Preheat oven to 325°.
- To prepare cake, combine flour and 3/4 cup sugar, stirring with a whisk.
- Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
- Add cream of tartar and salt; beat until soft peaks form.
- Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Beat in vanilla and juice.
- Sift 1/4 cup flour mixture over egg white mixture; fold in.
- Repeat with remaining flour mixture, 1/4 cup at a time.
- Gently spoon half of cake batter into a large bowl.
- Sift cocoa over half of batter; gently fold in.
- Spoon half of plain batter into an ungreased 10-inch tube pan, spreading evenly.
- Top with half of chocolate batter; repeat layers.
- Swirl batters together with a knife.
- Bake at 325° for 50 minutes or until cake springs back when lightly touched.
- Invert pan; cool completely.
- Loosen cake from sides of pan using a narrow metal spatula.
- Invert cake onto a plate.
- To prepare glaze, place chocolate and water in a small glass bowl.
- Microwave at HIGH 1 minute or until almost melted; stir until smooth.
- Drizzle glaze over cake.
- Chill cake 10 minutes.
Yield: 12 servings (serving size: 1 slice)