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Ingredients
- 3/4 cup cake or soft wheat flour
- 1/4 cup unsweetened cocoa
- 1.5 cups sugar
- 2 cups egg whites (12-14)
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp vanilla
- confectioners sugar
Details
Servings 8
Cooking time 45mins
Preparation
Step 1
Preheat oven to 350. Sift together flour, cocoa and 3/4 cup sugar three times; set aside. Beat egg whites on low speed just until foamy on top, about 30 seconds. Add cream of tartar, salt and vanilla; increas speed to medium and beat until the whites have increased about 5 fold and have formed a foamy white mass that is still quite soft and flattens out when you stop beating.
Continuing to beat gradually add remaining 3/4 cup sugar, taking about 15 seconds to incorporate it. Beat until whites form a shiny, voluminous mass of very tiny bubbles. They should barely hold their shape when teh beater is lifted, and slide when the bowl is tilted.
Sift the flour-cocoa mixture over the whites and gently and quickly fold it in using a rubber spatula, just until there are no unblended drifts of flour. Pour batter into an ungreased tube pan and tap the pan firmly but gently on the counter once or twice to settle the batter.
Bake until the cake has risen at least to the top of the pan and a thin wooden skewer inserted into the center comes our clean, 45-55 minutes. Remove from oven and invert the pan. Cool cake upside down at least 2 hours. Remove the pan and dust with confectioners sugar.
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