chocolatespongecake-1.jpgThis cake is light and delicate. Chocolate enhances but doesnt’ overpower the gentle sweetness of the cake. Feel free to serve this with berries for a light summer dessert, or dress it up with whipped cream and shavings of dark chocolate. One of the newer, smooth sided cake tins will give you a shiny, lovely surface texture.

1 1/4 cups egg whites

1/4 teaspoon salt

1 teaspoon cream of tartar

3/4 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup (3 oz or 70g) Better Batter Gluten Free Flour

1/2 cup granulated sugar

5 tablespoons cocoa


Preheat oven to 325 degrees. Beat egg whites on low speed until foamy; adding salt and cream of tartar after about a minute.

Raise the speed of your mixer to medium and beat the whites until they form soft, glossy peaks.

Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, waiting about 15 seconds between additinos. Add vanilla and turn off the mixer.

Whisk together flour with 1/2 cup sugar and the cocoa. Sift gently over the egg whites.

Fold the flour into the egg mixture.

Bake in an ungreased 10-inch tube pan at 325° for 1 hour.

If using a newer smooth-sided pan, allow to cool completely right side up for at least 3 hours. If using an old fashioned aluminum or steel angel food pan, allow to cool upside down for 3 hours. Invert and place on a platter for serving.