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Ingredients
- 3/4 cup sifted cake flour
- 1/4 cup unsweetened baking cocoa
- 1 1/2 cups sugar divided into 3/4 cup and 3/4 cup
- 1 1/2 cups egg whites (about 12)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- Opt: 1/8-1/4 tsp espresso powder
- Note: to substitute AP flour for cake flour: 1 cup cake flour is equivalent to 1 cup All Purpose flour minus 1 tbs A P flour plus 1 tbs cornstarch
Preparation
Step 1
Sift flour, cocoa, espresso powder if using & 3/4 cup sugar twice, set aside
Beat egg whites with cream of tartar, salt & vanilla extract til soft peaks
Gradually add remaining 3/4 cup sugar, beat til stiff peaks
Sift 1/4 of the flour over egg whites & fold in, repeat til all folded in
Bake in ungreased 10" tube pan 375 for 35 - 40 mins
Invert til cool