Nutrition per serving may change if servings are adjusted.
1 cup cake flour
¼ cup unsweetened cocoa powder
1½ cups egg whites, room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla
1¼ cups sugar (see Tip)
4 cups sliced strawberries
2 tablespoons sugar (see Tip)
1 ounce shaved semisweet chocolate
Sift flour and cocoa powder together three times. Adjust baking rack to the lowest position in oven. Preheat oven to 350°F. In a very large bowl beat egg whites, cream of tartar and vanilla with an electric mixer on medium until soft peaks form (tips curl). Gradually add the 1¼ cups sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a long thin metal spatula to remove any large air pockets.
Bake 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the pan. Loosen sides of cake from pan; remove cake.
Meanwhile, in a bowl combine half of the strawberries and the 2 tablespoons sugar; lightly mash. Fold in remaining strawberries. Cover and chill until needed.
Spoon strawberry mixture over cake. Top with shaved chocolate.
Tip: We do not recommend using a sugar substitute for this recipe.