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1
Sift thoroughly 1/4 cup sugar, flour, and salt; set aside.
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2
Beat egg whites until foamy. Add lemon juice, and beat until soft peaks form. Gradually sprinkle remaining 1 cup sugar onto whites, beating at medium speed.
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3
Sift 1/4 cup flour mixture over whites, and gently fold in by hand, with fingers spread. Add vanilla and orange rind. Fold in remaining flour mixture, alternating with grated chocolate.
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4
Pour into clean, dry tube pan. (Do not grease pan or use a nonstick pan, as the batter will not rise.) Cut through batter with knife to remove air bubbles.
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5
Bake at 350u00b0 for 40 to 45 minutes or until cake springs back when lightly touched.
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6
Invert pan and cool 30 to 45 minutes. Gently loosen cake from sides of pan, using a narrow metal spatula; remove cake from pan.
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7
Serve with strawberries and lightly sweetened whipped cream flavored with small amount of vanilla, to taste.
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8
*Leave eggs out of refrigerator for about 15 minutes.
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9
**Nell recommends Madagascar Bourbon Pur Vanilla Extract by Nielsen-Massey Vanillas.
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10
***You can use 3 (2-ounce) Newman's Own Organics Sweet Dark Orange Dark Chocolate bars; the slightly less amount of chocolate is negligible. You also may substitute other brands of orange-dark chocolate bars, if desired.
