1 1/2 cups sugar
3/4 cup all-purpose flour
6 tablespoons Dutch-process cocoa powder
10 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Set a rack in the center of the oven. Preheat the oven to 350°F.
Sift half of the sugar with the flour and cocoa.
In a large mixing bowl, beat the egg whites until frothy, using an electric mixer on medium speed. Add the cream of tartar and salt. Increase the speed to medium-high, beating until soft peaks form. Add the remaining sugar, 2 tablespoons at a time, mixing until incorporated before each addition. When stiff peaks form, fold in the vanilla extract with a rubber spatula. Add the flour mixture in thirds, folding in gently, adding the next third before the mixture is completely blended. Blend completely before turning the batter into an ungreased 10” tube pan. Run a knife through the batter to eliminate any air pockets.
Bake for 45 minutes or until a wooden pick inserted in the center comes out clean and the cake springs back when lightly pressed. Cool by hanging the inverted pan over the long neck of a wine bottle. When completely cool, run a metal spatula around the sides and turn the cake onto a plate. Wrap airtight in plastic and store up to 3 days or until ready to serve.
Makes 12 servings
Per serving: 146 calories, 4 g protein, 33 g carbohydrate, 0 g total fat, 0 mg cholesterol, 1 g fiber, 45 mg sodium
Decadent (yet smart!) desserts
