From my story, “Mamma’s Recipe”
1 ½ cups type “00” flour
1 cup cocoa powder
1 tsp baking powder
4 egg whites
1 1/3 cup granulated sugar
¼ lb (1 stick) butter (or butter substitute), melted and cooled
Grated zest of one large orange (approx 1 tbsp.)
1 tsp instant espresso powder
1 tsp vanilla extract
1/3 cup milk
Preheat oven to 325˚F.
Prepare an 8” spring form pan by spraying with non-stick spray and lining the bottom with parchment paper. Set aside.
Sift together the flour, cocoa powder, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the sugar until thick, glossy, and the whites hold a peak when the beater is removed.
Then, with the beater on low speed add the melted butter, the grated orange zest, the sifted cocoa, flour and baking powder.
Stop the mixer and scrape down the sides of the bowl. With the mixer on low speed, add the milk, vanilla and espresso powder. Mix just until combined, or finish mixing with a rubber spatula.
Pour into the prepared springform pan and bake in the preheated oven for approximately 35 minutes. The top of the cake should be firm, and the cake should just be pulling away from the sides of the pan.
Cool completely before serving. If desired dust with powdered sugar.