1. 1 cup flour
2. 1/2 cup sugar
3. 1/3 cup unsweetened cocoa
4. 5 large egg whites
5. 1 teaspoon vanilla extract
6. 1 pound (1 1/2 cups) fresh cherries, pitted, cut in half
7. 1 tablespoon powdered sugar

1. Sift flour, 1/4 cup sugar and cocoa onto wax paper.
2. Beat egg whites in a large, clean, grease-free bowl until soft peaks form. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time. Add vanilla extract. Continue beating until egg whites are glossy, smooth and stand up in stiff peaks.
3. Sift flour mixture over egg whites and fold in gently with a wire whisk just until flour disappears.
4. Using a rubber spatula, lift batter into the 8 x 8 baking pan. Smooth out surface, mounding it slightly at the center, then sprinkle cherries evenly over top of cake.
5. Bake 25 minutes or just until cake is firm to the touch, but moist on top.
6. Sprinkle cake with powdered sugar before serving.

Calories: 190
Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 45 mg
Carbohydrate: 43 g
Dietary fiber: 2 g
Protein: 6 g