Chocolate Fudge Sponge Cake

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The name says it all.

Ease: average Type: dessert, snack Prep Time: 20 minutes Total Time: 50 minutes Yield: 8 - 10 servings

Cook's notes

The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.

Ingredients

1/2 c milk or soy milk
1 4 c cocoa powder ( not Dutch and no additives)
1/4 c safflower oil
1/2 t vanilla
1/3 c light colored honey
1/4 c yogurt
6 extra large eggs, separated
1/4 t cream of tartar
1 1/4 c quinoa flour

Steps

• Preheat oven to 350° F, or convection 325° F. Line the bottom of a nonstick tube pan with parchment paper. A tube pan with a removable center is preferable.
• Boil milk, remove from heat and stir in cocoa until smooth. In a very large mixing bowl combine oil, vanilla, honey. yogurt and egg yolks with cocoa mixture. Mix on high speed for three minutes. Gently sift over the mixture, quinoa flour but do not mix in. Set aside.
• On medium speed, beat egg whites and cream of tartar. When peaks are almost soft, increase mixing speed to high. Beat until the peaks are firm but not dry.
• Gently, one third at a time, fold the egg whites into the flour mixture just until blended.
• Scrape the batter into the pan and bake for about 20 - 35 minutes until top springs back when pressed and toothpick inserted into center comes out clean.
• Remove from oven and cool upside down on a rack to prevent the cake from sinking.
• Serve when cool alone, with fresh fruit or with a dollop of yogurt.

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