Ingredients
- 12 large egg whites, at room temp.
- 1 tsp cream of tartar
- 1/4 tsp. salt
- 1 1/4 cups sugar
- Grated zest of 2 oranges
- 1 cup of cake flour, sifted
- 1/4 cup of unsweetened cocoa
- 1/4 cup semisweet chocolate chips
- 1 Tbs. fat-free milk
Preparation
Step 1
Place rack in lower third of oven. Preheat oven to 350*.
With electric mixer on med. speed, beat egg whites, cream of tartar, and salt in large bowl
until soft peaks form when beaters are lifted. Add sugar, 2 Tbs at a time, beating until egg
whites form stiff, glossy peaks when beaters are lifted. Beat in orange zest.
Sift flour, one-third at a time, over egg whites, gently fold in with rubber spatula just until flour is no longer visible (do not overmix). Transfer half of batter to medium bowl and sift in cocoa over batter. With rubber spatula, gently fold in cocoa until mixed well. Spoon batters
alternately into ungreased 10-inch tube pan. With table knife, swirl batter to create marbled effect.
Bake until cake springs bake when lightly touched, about 35 mins. Invert pan onto its legs or neck of bottle. Let cool completely.
Combine chocolate chips and milk in small microwavable bowl. Mircowave on High until chocolate is melted, 30-40 seconds; stir until smooth. Run this knife around edge of cake to loosen from side and center tube of pan. Invert cake onto serving plate. Drizzle glaze over top of cake, allowing it to drip down side of cake. Let stand until glaze sets.
serving size 1/12 of cake, 139 cal, 2g fat, 0mg chol, 105 mg sod, 29g carb, 18g sugar
1g fiber, 5g prot, 13g calc.