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All purpose flour - 1 cup
Granulated sugar - 2/3 cup
Cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Water - 2/3 cup
Canola oil - 1/4 cup
Vanilla 1 tsp
Egg whites - 3

cottage cheese - 1 cup
Low fat cream cheese - 250 gms
Icing sugar - 1/4 cup
Lemon juice  1 tsp
Fresh fruit - 4 cups (strawberry slices, raspberries, orange segments, yellow and green kiwi slices

  • Preheat oven to 375 F. Grease 15 * 10 " jelly roll pan with little canola oil.
  • Line pan with parchment paper, or coat with 3 tbsp granulated sugar, shake out excess.
  • In a large mixing bowl, combine flour, sugar, cocoa, baking powder, and baking soda. Make a well in the centre of the dry ingredients and add water, canola oil and vanilla. Set aside.
  • Beat eggs at high speed with beater until stiff peaks are formed. Without rinsing beaters, beat flour mixture at low speed for one minute. Beat at a medium speed for 2-3 minutes or until mixture is smooth.
  • Stir in half of the beaten egg whites into chocolate batter.
  • Fold batter into prepared jelly roll pan.
  • Bake for 10 -15 minutes or until  a wooden pick inserted in the centre comes out clean.
  • Let cool in the pan set on wire rack for 10 minutes
  • Invert cake on serving platter , and remove parchment paper.
To make glaze: 
In a blender or food processor, combine cottage cheese, cream cheese, icing sugar,and lemon juice. Process until smooth.
Spread evenly on cooled cake.
Arrange fruits over topping and serve immediately or refrigerate until serving time.
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