Nell Newman says: “I always use organic ingredients whenever possible, but this cake is great with regular ingredients. It is light as air, low in fat, and very easy to make. The trick is to prepare all the ingredients in advance.”

Preheat oven to 350 degrees.

Ingredients:
1 cup all-purpose flour
11/4 cups sugar
12 egg whites
1/2 tsp. salt
1 Tbsp. lemon juice
3 tsp. vanilla
11/2 3-oz. dark orange chocolate bars or 3 1.2 oz. Newman’s Own Organics Dark Orange Chocolate bars
1 Tbsp. orange rind

1. Grate 11/2 3-oz. or 3 1.2-oz. Newman’s Own Organics’ chocolate bars on a cheese grater.
2. Sift 1 cup all-purpose flour. Then sift flour three more times with 1/4 cup sugar and 1/2 tsp. salt. Sifting onto wax paper makes it easier.
3. Separate 12 egg whites (easily done by cracking egg into hand and allowing whites to run through fingers). Allow egg whites to reach room temperature (15 minutes). Beat whites until frothy. Add 1 Tbsp. lemon juice. Beat until soft peaks form. Sprinkle sugar lightly onto whites 1/4 cup at a time and continue beating at medium speed. Sift 1/4 cup flour/sugar mixture over whites and gently fold in by hand.
4. Add 3 tsp. vanilla and 1 Tbsp. grated orange rind. Alternate flour/sugar mixture and grated chocolate until incorporated. Make sure to fold in gently to avoid reducing volume of egg whites.
   Tip: “I find it best to use your hand, with your fingers spread, to fold in the ingredients. It’s more effective than using a spatula.”
5. Pour into clean, dry tube pan and bake for 45 minutes until lightly browned. Knife inserted into center should be clean when removed.
6. Remove from oven and invert pan. Allow to cool 1/2 hour to 45 minutes. Run knife around edges and center of tube to remove.

Serve with strawberries and lightly sweetened whipped cream or for real decadence serve with hot chocolate fudge sauce and ice cream.