Chocolate chips update this classic. Beating the egg whites with a stand mixer gives great height to the cake. An electric hand mixer still gives a pillowy texture, but the cake will not be as high.
- Portion size 12 servings
- Credits : Canadian Living Magazine
Into bowl, sift flour with 3/4 cup (175 mL) of the sugar; sift again into separate bowl. Set aside.
In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt ; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Sift flour mixture over top, one-quarter at a time, gently folding in each addition until blended. Fold in vanilla and chocolate chips. Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 45 to 50 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until cooled. Remove from pan. Invert onto serving platter. (Make-ahead: Wrap in plastic wrap; store in airtight container for up to 2 days or freeze for up to 1 month.)
Glaze: In bowl over saucepan of hot (not boiling) water, melt chocolate. Stir in cream and corn syrup until smooth. Spread over top of cake. (Make-ahead: Cover and set aside for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 148 mg
- Protein 5 g
- Calories 239.0
- Total fat 7 g
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 41 g
- Iron 10.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 2.0