---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
       6 oz White chocolate
   4 1/2 lg Egg whites (4 full fluid
       1 c  Milk
   1 1/2 ts Vanilla
       3 c  (300 g) sifted cake flour
       1 c  + 3 tbsp sugar
       1 tb + 1-1/2 tsp baking powder
     3/4 ts Salt
       9 tb Unsalted butter, softened
   FROM:      Derek Maddox (The Tally System -
   912-328-6183 - (1:36)
   Preheat oven to 350øF.  Grease and flour two 9 inch by
   1-1/2 inch cake pans.
   In a double boiler melt the chocolate over hot (not
   simmering) water, stirring frequently. Remove from the
   In a medium bowl lightly combine the egg whites, 1/4
   cup milk, and vanilla.
   In a large mixing bowl combine the dry ingredients and
   mix on low speed for 30 seconds to blend. Add the
   butter and remaining 3/4 cup milk. Mix on low speed
   until the dry ingredients are moistened. Increase to
   medium speed (high speed if using a hand mixer) and
   beat for 1-1/2 minutes to aerate and develop the
   cake’s structure. Scrape down the sides. Gradually add
   the egg mixture in 3 batches, beating for 20 seconds
   after each addition to incorporate the ingredients and
   strengthen the structure. Scrape down the sides. Add
   the melted chocolate and beat to incorporate.
   Scrape the batter into the prepared pans and smooth
   the surface with a spatula. The pans will be about 1/2
   full. Bake 25 to 35 minutes or until a tester inserted
   near the center comes out clean and the cake springs
   back when pressed lightly in the center. The cakes
   should start to shrink from the sides of the pans only
   after removal from the oven.
   Let the cakes cool in the pans on racks for 10
   minutes. Loosen the sides with a small metal spatula
   and invert onto greased wire racks. To prevent
   splitting, reinvert so that the tops are up and cool
   completely before wrapping airtight.
   ** -=> this comes from the bottom of the files of
   Shelley Rodgers <=-