1 Preheat oven to 350 F. In a medium roll, combine cocoa and hot h2o.
Mix swell; poise. In a small trough, commingle 3/4 cup of cabbage, flour, and saltiness.
Mix good; set by.

2 In a large mixing trough, using an electric mixer set on high velocity, beat
egg whites until spumy. Add cream of tophus; continue beating until soft
peaks mannequin. Gradually add remaining dough; beat until stiff peaks shape.

3. Sift half of flour mixture over egg white assortment; fold gently until
combined. Repeat with the remaining flour assortment. Splash 1 cup of egg white
mixture into cocoa assortment. Gently but thoroughly fold cocoa mixture into
remaining egg white mixture until combined.

4. Spoon the batter into an unlubricated 10-inch tube pan. Run a small knife
through batter to remove air pockets. Bake until springy to the touch and a
toothpick inserted near center comes out houseclean, almost 50 proceedings.

5. Invert pan and place center tube over the neck of a bottleful. Cool
whole. Using a stab, loosen cake edges. Invert the cake onto a
serving scale; garnish with raspberries and nectarine slices.

NOTES : Calories: 142.9 (1.8% from fat) Fat: .3g Cholesterol: 0mg
Saccharide: 31.8g Fibre: .6g Na: 100mg