Cinnamon Chocolate Cake

• 1 teaspoon vegetable oil
• 3/4 cup whole wheat flour
• 2 tablespoons ground cinnamon
• 3 tablespoons cocoa powder
• 6 eggs
• 1 egg white
• 23 cup sugar
• 1/2 teaspoon fresh lemon juice

1. Preheat oven to 325 degrees.
2. Grease a 10-by-14-inch cake pan with vegetable oil.
3. Set aside.
4. Sift flour, cinnamon and 2 tablespoons of cocoa together twice.
5. Set aside.
6. Combine the eggs, egg white, sugar and lemon juice in a double boiler.
7. Heat over medium heat until the mixture coats the back of a spoon, stirring constantly.
8. Pour into a mixing bowl.
9. Whisk until completely cooled.
10. Fold in the flour mixture.
11. Pour into the prepared pan.
12. Bake until cooked through, about 15 to 20 minutes.
13. Dust with remaining cocoa.
14. Serve immediately.

vegetable oil, whole wheat flour, ground cinnamon, cocoa powder, eggs, egg, sugar, lemon juice

Taken from cooking.nytimes.com/recipes/7855 (may not work)