Chocolate Snow Angel Cake

Ingredients

3/4 cup / 175 ml

cake and pastry flour

1 1/2 cup / 375 ml

granulated sugar

1/2 cup / 125 ml

cocoa

1 3/4 cup / 425 g

Naturegg Simply Egg Whites, well shaken

1 tbsp / 15 ml

lemon juice

2 tsp / 10 ml

vanilla

1 tsp / 5 ml

cream of tartar

1/2 tsp / 2 ml

salt

1 package / 450 g

white frosting

1 tsp / 5 ml

finely grated orange rind

berries and fresh mint (optional)

Directions

1. Preheat oven to 350°F (180°C). In small bowl, mix together with electric mixer, flour and 3/4 cup (175 ml) of the sugar and the cocoa.

2. In large bowl, beat 1 3/4 cups (425 ml) of the egg whites until foamy. Add lemon juice, vanilla, cream of tartar, and salt to egg whites. Beat until soft peaks form. Still beating, gradually add remaining 3/4 cup (175 ml) of the sugar until stiff, glossy peaks form.

3. Adding one-quarter at a time, gently fold flour mixture into egg whites just until blended. Gently spoon batter into an ungreased 8-in (20-cm) tube pan with removable bottom. Run spatula through batter to eliminate air pockets. Smooth top.

4. Bake in centre of oven for 40-50 minutes or until cake springs back when lightly touched. Invert pan; cool completely.

5. Cut cake in half horizontally to make two layers. Stir orange rind into frosting. Spread bottom layer evenly with frosting. Sprinkle with berries, if using. Replace top; frost cake completely. Garnish with mint and additional berries, if using.