Ingredients
- 1 cup cake flour, sifted
- 2 cups sugar, sifted
- 1/2 cup sweetened cocoa
- 1 tablespoon instant coffee powder
- 1 1/2 cups egg whites at room temp
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla
- 2 cups whipping cream
- 1 cup milk chocolate flavor cocoa mix
- 2 tablespoons instant coffee powder
Preparation
Step 1
Sift together cake flour, 1 c sugar and coffee powder. In large size mixer bowl, beat together egg whites, salt and cream of tartar until whites are stiff. Add remaining 1 c sugar and vanilla and continue beating until whites hold peaks that bend slightly when beaters are withdrawn. Gently and gradually fold in flour mixture until blended. Spoon into ungreased 10 inch angle tube pan. Run spatula around center of mixture once to avoid any air bubbles. Bake at 375 35 minutes or until toothpick in center comes out clean. If top appears to be browning too much toward end, cover with foil. Invert pan on bottle or other support to cool at least 1 hour. When cool, loosen sides and center with knife and carefully turn out onto platter. Using serrated knife, cut cake in thirds horizontally. Fill and frost with mocha cream. Refrigerate until serving.
Mocha Cream:
Combine last 3 ingredients and beat until stiff. Chill until ready to use.