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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Preheat the oven to 350F.
Sift the flour, cocoa, and 1/4 cup of the sugar 5 times. Set aside.
Sift the remaining 1 cup sugar into a separate bowl. Set aside.
Beat the egg whites until foamy. Add the cream of tarter and beat until the egg whites form stiff peaks, but are not dry.
Fold in the sifted sugar, 1 tablespoon at a time. Add the vanilla and lemon extract.
Slowly sift small amounts of the flour mixture over the batter and fold in until all the flour is incorporated.
Pour the batter into an ungreased 10inch straight-sided tube pan. Bake for 45 minutes.
Turn the pan upside down, over the neck of a bottle, and allow to cool. Remove from pan once fully cooled.
Per serving: 126 Calories, less than one gram Fat (3% calories from fat); 4g Protein, 28g Carbohydrate, 0mg Cholesterol, 47mg Sodium
Food Exchanges: 1/2 Starch/Bread, 1/2 Lean Meat, 1 1/2 Fruit, 1 1/2 Other Carbohydrates
| Ingredients:
3/4 Cup(s) Whole wheat pastry flour
1/4 Cup(s) Unsweetened cocoa powder
1 1/4 Cup(s) Sugar
10 Egg whites
1 Teaspoon(s) Cream of tartar
1 Teaspoon(s) Vanilla
1/2 Teaspoon(s) Lemon extract |
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