About this recipe:A lovely low fat chocolate cake. The chocolate flavour is light, and the cake is wonderful served with fresh fruit. There's about 3g of fat per portion. For best flavour and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which prevents them from whipping to their fullest.
100g cake flour
25g unsweetened cocoa powder
300g caster sugar
90g plain chocolate, grated
12 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
icing sugar for dusting (optional)
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 170 C / Gas 3. If it does not have a removable bottom, line a 23cm tube cake tin with baking parchment. Sift together the flour, cocoa and 150g of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 150g sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
Gently scrape the cake mixture into the prepared tin. Smooth the surface of the mixture and tap the tin lightly to remove any air bubbles. Bake in centre of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with icing sugar before serving, if desired.