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    Chocolate Sponge Cake


    Source of Recipe


    South Beach Diet Phase 3


    List of Ingredients


    • 7 egg whites
    • 1/8 tsp cream of tartar
    • 3/4 cup sugar
    • 3 egg yolks
    • 1 tsp vanilla extract
    • 1 cup sifted cake flour
    • 3 Tbsp butter,melted and cooled to lukewarm
    • 1 1/2 ozs. semisweet chocolate
    • 2 Tbsp vegetable shortening


    Instructions


    1. Preheat the oven to 350F. In a large bowl,beat the egg whites with the cream of tartar until foamy. Beat in the sugar,1 Tbsp at a time,until the meringue forms stiff,cut not dry peaks. In another large bowl,stir together the egg yolks and vanilla. Fold in 1/3 of the meringue. Fold in the remaining meringue until no streaks of white remain. Sprinkle the cake flour over the top of the mixture and fold in. Very gently fold in the melted butter-do not overfold. spoon the batter into a 10 in. tube pan,spreading evenly. Bake for 40-45 min. or until a wooden pick inserted near the center comes out clean.
    2. Invert the cake onto a large funnel or bottle. Let the cake hang until it is completely cooled,a minimum of 90 min. Run a knife around the inner and outer edges of the cake,turn out onto a rack,and cool completely with the crusty portion up.
    3. Melt the chocolate together with the vegetable shortening in the top of a double boiler over hot,but not boiling water,stirring occasionally,until smooth. Cool slightly. Spoon the melted chocolate evenly over the top of the cake,letting the excess run down the sides.
    4. 10 servings
 

 

 

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