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Ingredientes
- 1 c. Sugar
- 1/2 c. Cake flour,SIFTED
- 1/2 c. Unsweetened cocoa pwdr
- 1/4 tsp Salt
- 8 x Egg whites
- 1 tsp Cream of tartar
- 1 tsp Vanilla
Direcciones
- 1. Preheat oven to 350'F. Position oven rack in bottom third of oven. Line bottoms of two 9" heart-shape cake pans with waxed paper. Sift 1/2 c. sugar, flour, cocoa pwdr and salt onto clean sheet of waxed paper.
- 2. Beat whites in bowl at medium speed till foamy. Add in cream of tartar, vanilla. Beat in remaining sugar, 1 Tbsp. at a time, till soft peaks form.
- 3. Sift half of flour mix over egg whites. Mix in with rubber spatula just till incorporated. Repeat with remaining flour mix. Divide batter between prepared pans. Smooth tops.
- 4. Bake in preheated 350'F. oven for 20 min or possibly till cake springs back when gently pressed with fingertip and sides of cake just begin to pull away from pan. Invert pans onto wire racks. Elevate cakes by placing corners of racks over filled 1 lb. cans. Let cakes cold, upside down in pans, on elevated racks, for 1 hour. then run small metal spatula or possibly knife between edge of cake and pan. Turn cake out onto rack to cold.
- 5. Choose topping, sandwiching layers as directed. Or possibly, for filled cake, cut heart from center of one layer, leaving 1 1/2" border all around. Spread other layer with some of Cherry-Yogurt Filling; top with cutout layer. Fill hollow with remaining cherries. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 8 servings | |
| Calories 150 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 72mg | 2% |
| Total Carbs 34.97g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 25.07g | 17% |
| Protein 1.7g | 3% |
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