INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 314mg
Potassium: 337.7mg
Carbohydrates: 78.1g
Fiber: 2.2g
Sugar: 59g
Protein: 10.8g