Preparation:
Note: To peel a tomato, dip in boiling water for several seconds, which loosens skin and makes it simple to remove. Cut tomato in half crosswise and squeeze out seeds.
1. Preheat oven to 350 F. Grease and flour a 9x13-inch cake pan. Separate the eggs, placing the yolks in a small dish and the whites in a large, grease-free bowl.
2. In a large mixing bowl, cream together butter and sugar until fluffy. Beat in the yolks and vanilla, followed by the water and pureed tomato. Sift together the cake flour, cocoa, baking soda and salt into the mixing bowl and mix well.
3. Beat the whites until they hold stiff peaks. Fold them into the batter lightly - it won't matter if a few lumps of white still show. Pour into prepared pan and bake for 35 to 40 minutes, until firm when pressed in the center. Let cool and sprinkle with powdered sugar pressed through a kitchen strainer.
Makes a 9x13 inch ca |
