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Ingredients
- 2/3 cup sifted cake flour
- 1/3 cup unsweetened cocoa
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 12 large egg whites
- 1 teaspoon cream of tartar
- 2 teaspoons warm water
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sugar
Preparation
Step 1
Preheat oven to 350º.
Sift together first 4 ingredients in a bowl, and set aside.
Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350º for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate.