Date: Wed, 21 Jul 93 14:52:09 PDT
From: Jane Colman (email@example.com)
COCOA SIGH CAKE (so called because it puffs up and then sinks)
Slightly adapted and taken without permission from Sunset Magazine
1 cup pastry flour 1 1/4 cups sugar
3/4 cup unsweetened cocoa 1 cup nonfat milk
1 1/2 teaspoons baking powder 2 teaspoons vanilla
1 1/2 teaspoons baking soda 6 large egg whites
In a small bowl, mix flour, cocoa, baking powder, and baking soda.
In a large bowl, beat 3/4 cup sugar, milk, and vanilla until well
blended. Stir in flour mixture and beat until evenly moistened.
In another large bowl, using clean, dry beaters, whip egg whites on
high speed until frothy; gradually beat in remaining 1/2 cup sugar (1
tablespoon at a time) until stiff, moist peaks form. Immediately add
to cocoa mixture, gently folding in until evenly blended.
Pour batter into a lightly oiled and floured 9-inch removable-rim
pan (at least 3 inches deep). Gently zigzag a spatula through batter;
Bake in a 350 degree oven until a toothpick inserted in center of
cake come out clean, about 45 minutes. Cool on a rack. As cake
cools, it will settle and sink slightly in the center.
2/3 cup unsweetened cocoa 1 cup nonfat milk
1/2 cup sugar 1 teaspoon vanilla
1/3 cup cornstarch
In a 1- to 2-quart pan, stir together cocoa, sugar, and cornstarch.
Add milk and whisk until well blended, with no lumps remaining.
Cook over medium heat, stirring constantly and scraping pan bottom
and sides with a whisk, until glossy and thick, about 7 minutes.
Remove pan from heat, add vanilla, and beat to remove all lumps.
Cool completely, stirring occasionally. If made ahead, cover and
chill up until next day.
FILLING AND ASSEMBLY
6 to 8 ounces raspberry, apricot, or other jam (optional)
If desired, slice cake in half to make two layers (this is best done
when cake is cold) and fill with jam. If frosting has been chilled,
bring it to room temperature before spreading evenly on top and sides
of cake. Cake can be kept, covered, in the refrigerator for one day.
Serves 12 to 16.