3/4 c Cake flour — sifted 1/4 ts Salt
1 1/2 c Sugar — divided 1 1/2 ts Vanilla extract
Plus 2 tablespoons Chocolate Fluff Frosting:
1/4 c Unsweetened cocoa powder 2 c Whipped cream
1 1/2 c Egg white — room 1 c Confectioner’s sugar
Temperature 1/2 c Unsweetened cocoa powder
1 1/2 ts Cream of tartar 1 ds Salt
Sift together flour, 3/4 cup plus 2 tablespoons sugar and cocoa three
times Set aside. In a large mixing bowl, beat egg whites, cream of
tartar, salt and vanilla until foamy. Add remaining sugar, 2
tablespoon at a time, beating about 10 seconds after each addition..
Continue beating until mixture holds stiff peaks. With a rubber
scraper, fold in flour mixture, 3 tablespoons at a time. Mix will be
thick. Spread into a 10 inch angel food pan. Cut through batter with
a knife to remove air pockets. Bake at 350 deg. for 40 to 45 min. or
until the top of cake springs when touched. Immediately invert cake
in pan; cool. Run a knife around sides of cake and remove. For
frosting, combine all ingredients in a chilled bowl. Beat until thick
enough to spread. Frost the entire cake. Chill until ready to serve.
Yield: 12 servings.
Yields
12 servings