A classic dessert that’s devilishly delicious
Rumor has it that this was Paul Newman’s favorite cake and his daughter Nell made it for him regularly. So combining two pop culture icons, I named it the “Hello Newman” cake. Go ahead and groan, but the cake itself is like air, low in fat and, best of all, easy to make.
Hello Newman Cake
Servings: 8 to 10
1¼ cups sugar, divided
1 cup all-purpose flour
½ teaspoon salt
12 egg whites, at room temperature
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 tablespoon grated orange zest
1½ (3-ounce) dark chocolate orange bars, finely grated
Sift ¼ cup sugar, flour and salt, set aside.
Beat egg whites until foamy, add lemon juice, and beat until soft peaks form. Gradually sprinkle remaining 1 cup sugar onto egg whites, beating at medium speed.
Sift ¼ cup flour mixture over whites, and gently fold in. Add vanilla and zest. Fold in remaining flour mixture, alternating with grated chocolate.
Pour into clean, dry tube pan. (Do not grease or use nonstick.) Cut through the batter with a knife to remove large air bubbles.
Bake at 350 F for 40 to 45 minutes or until top springs back when lightly touched.
Invert pan and cool for 30 to 45 minutes. Gently loosen cake from side of pan using a narrow metal spatula; remove cake from pan.
This is a great follow-up dessert to something like crème brûlée that has leftover egg whites.
Chocolate orange bars can usually be found with the finer candies at your local market.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.