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1
Preheat oven to 325 degrees.
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2
Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt.
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3
Make a well in the center and add the oil, Kahlua and vanilla.
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4
Do not mix.
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5
In another bowl, beat the egg whites and cream of tartar until white and foamy.
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6
Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
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7
Do not overbeat.
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8
Mix 1/4 of the egg whites until well incorporated into the flour mixture.
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9
Gently fold in the remaining egg whites using a rubber spatula.
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10
Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil.
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11
Dust with flour and tap out the excess.
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12
Pour the batter into the prepared pan.
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13
Bang the mold on the counter to remove any air bubbles.
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14
Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean.
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15
Cool the cake upright on a wire rack for 1 hour.
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16
Loosen the sides with a small, thin knife.
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17
Remove the cake from the pan and allow it to cool.
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18
Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
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19
PORT WINE AND RASPBERRY SAUCE
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20
1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional)
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21
In a food processor, blend all the ingredients until very smooth.
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22
Strain, if necessary.
