2 eggs separated
1 1/4 c. sugar
1 3/4 c. unbleached white flour
1 tbsp. corn starch
1 tsp. baking soda
1/3 c. oil
1 c. buttermilk
4 tbsp. cocoa

Pans to use: two 8 inch round or, one 9x13 or, one 8 inch tube pan. In a small deep mixing bowl beat egg whites with electric beater until soft peaks form. Gradually add 1/2 cup of the sugar and continue beating until stiff peaks form and whites are glossy. Set aside. Into a large mixing bowl, sift flour, corn starch, cocoa, baking soda, and remaining sugar. Add oil and 1/2 cup buttermilk. Beat on high one minute. Add yolks, sugar and remaining buttermilk. Beat one more minute. Scrape bowl and stir in 1/2 cup meringue. Fold in the rest of the meringue. Pour into pans which have been sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes or until cake tester comes out clean. Cool on wire rack. This is a low salt, low sugar, low fat dessert.