Place leftover egg yolks in an airtight container, cover with a thin layer of water and refrigerate for up to two days; use to make custards.
Yields 12 servings
Cake
Glaze
1 cup cake flour
1½ cups powdered sugar
1½ cups granulated sugar, divided
2 tablespoons tub light cream cheese, softened
½ teaspoon cream of tartar
1 tablespoon lowfat milk
¼ teaspoon salt
1 tablespoon vanilla extract
12 large egg whites
¾ teaspoon unsweetened dark cocoa
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
Topping
2 tablespoons unsweetened dark cocoa
Sliced strawberries (optional)
Preheat oven to 325 degrees. To prepare cake, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and ¾cup granulated sugar, stirring with a whisk; set aside. Place cream of tartar, salt and egg whites in a large bowl, beat with a mixer at high speed
until foamy. Add ¾ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and ½ teaspoon vanilla. Sift flour mixture over egg white mixture, 1¼4 cup at a time; fold in after each addition. Spoon half the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter, fold in. Spoon cocoa batter evenly over top of vanilla batter, break air pockets by cutting through cocoa layer with a knife. Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan, cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate. To prepare glaze, place powdered sugar, cream cheese, milk and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half the glaze over cake. Add ¾ teaspoon cocoa to remaining glaze; stir well to combine. Drizzle chocolate glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.
This recipe is from Cooking Light Annual Recipes 2008.
