Yield
8 to 10 servings

How to Make It

Step 1

Sift thoroughly 1/4 cup sugar, flour, and salt; set aside.

Step 2

Beat egg whites until foamy. Add lemon juice, and beat until soft peaks form. Gradually sprinkle remaining 1 cup sugar onto whites, beating at medium speed.

Step 3

Sift 1/4 cup flour mixture over whites, and gently fold in by hand, with fingers spread. Add vanilla and orange rind. Fold in remaining flour mixture, alternating with grated chocolate.

Step 4

Pour into clean, dry tube pan. (Do not grease pan or use a nonstick pan, as the batter will not rise.) Cut through batter with knife to remove air bubbles.

Step 5

Bake at 350° for 40 to 45 minutes or until cake springs back when lightly touched.

Step 6

Invert pan and cool 30 to 45 minutes. Gently loosen cake from sides of pan, using a narrow metal spatula; remove cake from pan.

Step 7

Serve with strawberries and lightly sweetened whipped cream flavored with small amount of vanilla, to taste.

Step 8

*Leave eggs out of refrigerator for about 15 minutes.

Step 9

**Nell recommends Madagascar Bourbon Pur Vanilla Extract by Nielsen-Massey Vanillas.

Step 10

***You can use 3 (2-ounce) Newman's Own Organics Sweet Dark Orange Dark Chocolate bars; the slightly less amount of chocolate is negligible. You also may substitute other brands of orange-dark chocolate bars, if desired.

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