*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Diabetic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1      c             All-purpose flour
      1/3  c             Unsweetened cocoa
    1 3/4  c             Granulated sugar, divided
    1 3/4  c             Egg whites (about 11), at
                         - room temperature
      1/2  t             Salt
    1 1/2  ts            Cream of tartar
    2      ts            Vanilla
   Fruit compote, optional (see accompanying recipes)
   Preheat oven to 375 degrees.
   In a small bowl, combine flour and cocoa with 3/4 cup
   sugar. Mix well and set aside.
   Place egg whites in a large mixing bowl. Add salt and
   cream of tartar. Beat at high speed of an electric
   mixer until soft peaks form. Test by turning off
   machine and raising beater slowly. Gradually add the
   remaining sugar, 1/4 cup at a time, beating well after
   each addition. Continue beating until stiff peaks form
   when you remove the beaters.
   With a rubber spatula, gently fold in the vanilla.
   Then sprinkle a fourth of the flour mixture over the
   beaten egg whites. Using an under-and-over motion,
   gently fold in the flour with the spatula. Do 5
   strokes, rotating the bowl as you fold in the flour.
   Repeat three more times, until the flour mixture is
   all used up. Then fold an additional 10 strokes. Flour
   mixture should be blended into the egg whites.
   Gently pour the batter into an ungreased 10-inch tube
   pan. Bake 35 to 40 minutes or until a cake tester
   comes out clean. Invert tube pan over the neck of a
   glass bottle. Keep the cake inverted until completely
   cool, at least two hours.
   With a sharp knife, carefully loosen cake from the
   pan. Serve plain or garnished with a fruit compote.
   Per serving (without fruit): 105 calories (12 percent
   from protein, 86 percent from carbohydrate, 3 percent
   from fat), 3 grams protein, 23 grams carbohydrate,
   less than 1 gram fat, 0 cholesterol, 84 milligrams
   sodium. Exchanges: 1/2 bread, 1/2 meat.
   From the Oregonian’s FOODday, 2/9/93.
   Posted by Stephen Ceideburg
                    - - - - - - - - - - - - - - - - - -