For the Angel Cake:
1 cup minus 2-tablespoons cake flour
1-1/2 cups superfine granulated sugar
2 tablespoons cocoa powder
1-1/4 cups egg whites (about ten large egg whites) at room temperature
1 teaspoon vanilla extract
1-1/4 teaspoons cream of tartar
1/4 teaspoon salt
Two oranges, cut into segments

For the Chocolate Sauce:
1/2 cup semisweet chocolate morsels
6 tablespoons skim milk
Small pinch of salt

For the Angel Cake:
Preheat the oven to 350-degrees.

Sift the flour twice with the cocoa powder and 1/2-cup of the sugar.

With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.

Add half of the remaining sugar and beat for one minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.

Stir in the vanilla.

Fold the flour and sugar mixture into the egg whites, 1/4-cup at a time, until just incorporated.

Put the batter in an ungreased 10-inch tube pan and bake until the cake is light golden brown and springy to the touch, about one hour. Invert the pan and let the cake cool completely before removing from the pan.

For the Chocolate Sauce:
Place the chocolate in a heat-resistant bowl.

Bring the milk and salt to a boil and pour over the chocolate. Wait about 30 seconds, then stir slowly until the mixture becomes a smooth sauce.

Place one slice of Chocolate Angel Cake on each of six plates. Spoon Chocolate Sauce on the side of the cake. Arrange the orange segments like a fan to the side of the sauce.

Serving Size  One slice (1/14 of cake) with sauce and orange segments

Recipe makes six servings.

Nutrition Facts Per Serving
Calories 203
Total Fat 2g
Saturated Fat 1g
Protein 7g
Total Carbohydrate 40g
Dietary Fiber 1g
Sodium 146mg
Percent Calories from Fat 9%