- 12
Ingredients
- 1 1/2 cups Cake Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 2 ounces semisweet Chocolate, coarsely grated
- 12 egg whites, at room temperature
- 1 tsp Cream of Tartar
- 1 1/2 cups White Sugar
- 1 tsp Vanilla Extract
- 2 (1 pound) containers Strawberries
- 1 1/2 cups thawed fat-free Coolwhip
Preparation
Step 1
Place an oven rack in the lower third of the oven and preheat to 375.
Sift together the flour, 1/2 cup of the cocoa, and the salt into a medium bowl. Stir in the chocolate, set aside. With an electric mixer on medium, beat the egg whites and cream of tartar until soft peaks form. Add the sugar, 2 tbsp at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
Sift the cocoa mixture, one third at a time, over the beaten egg whites gently folding it in with a rubber spatula just until the cocoa is no longer visible (be careful not to overmix).
Scrape the batter into an ungreased 10-inch tube pan, spread evenly. Bake until the cake springs back when lightly pressed, 35-40 minutes. Invert the pan onto its legs and let cool completely. Run a think knife around the edges of the cake to loosen it from the side and center tube of the pan.
Remove the cake from the pan and put it on a serving plate; dust with the remaining 1/4 cup of cocoa. Serve the strawberries and whipped topping alongside.