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About this recipe: This very light cake is almost fat-free, being based on egg whites whisked to firm peaks and folded together with flour, sugar and cocoa powder. Cocoa delivers a rich chocolate flavour without the fat of chocolate.
Canned stoned cherries in juice, drained, can be used if fresh cherries are not in season. * Instead of cherries, use a combination of soft red fruits such as raspberries or small strawberries, or mixed fruit of the forest. * For a vanilla cake, omit the cocoa powder and replace with the same amount of cornflour. To give an almond flavour instead of vanilla, use pure almond extract.
Egg white still provides protein (9 g per 100 g/3½ oz), but has none of the fat or cholesterol found in egg yolk. *Cocoa powder contains less fat than plain or milk chocolate, and five times as much iron. This iron is not as well absorbed as the iron in meat, but the vitamin C in the cherries will help the body to absorb it. *Each serving is quite sugar-rich, so this cake is best saved for special occasions.
Good source of copper. Useful source of iron.