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1 cup cake and pastry flour
1/3 cup unsweetened Dutch-process cocoa powder
1 3/4 cups sugar
1 1/2 cups egg whites (from about 12 large eggs)
1/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
Raspberry Sauce:
4 cups frozen unsweetened raspberries
1/3 cup sugar
3 Tbsp liqueur such as almond flavoured
Low-fat frozen yogurt and assorted berries, for garnish
Method:
Preheat oven to 375°F/ 190°C.
Place a wire sieve over a large bowl and place cake flour, cocoa and 3/4 cup (175 mL) sugar into it. Using a spoon, stir until the dry ingredients are sifted into the bowl. In another large bowl, beat egg whites and salt on high speed with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks are formed. Gradually add remaining 1cup sugar and beat until stiff peaks are formed. Fold in vanilla extract. Fold in flour-cocoa mixture gently but thoroughly, scraping bottom to prevent any lumps. Pour batter into an ungreased 10-inch tube pan. Run a knife through the batter to remove any air bubbles and to smooth out the top. Bake cake in middle of oven 35 to 40 minutes, or tester inserted in the centre comes out dry.
Invert cake and cool 1 1/2 hours. In order to remove cake from pan, run a knife around the edges. Invert and place cake on a plate.
To make sauce, heat raspberries and sugar together in a medium saucepan over medium heat; bring to a boil. Simmer, stirring occasionally, about 3-4 minutes. Stir in liqueur. Empty saucepan contents into food processor or blender; purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, for at least 30 minutes.
To assemble dessert, make a circle on the outer part of a dessert plate using 2 tablespoons (25 mL) sauce. Place a slice of cake in the centre. Top with frozen yogurt and assorted berries and serve immediately.
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