1 1/2 c Egg white (10-12 large), at
-room temperature
1 c Sifted cake (or all-purp.)
-flour
1 1/2 c Sifted powdered sugar
3 tb Cocoa powder
1/2 ts Ground cinnamon
1 1/2 ts Cream of tarter
1 ts Vanilla
1 c Granulated sugar
Place oven rack on lowest position, preheat to 350*. Sift flour,
powd.sugar,cocoa and cinnamon together 3 times. Set aside. In large mixer
bowl, beat the egg whites,cream of tarter and vanilla on medium speed until
soft peaks form(tips curl). Gradually add gran.sugar, 2 tbls at a time,
beating on high speed till stiff peaks form(tips stand straight). Sift
about 1/4 of flour mixture over beaten egg whites; fold in gently. Repeat,
folding in the remaining flour by fourths. Pour into ungreased 10″ tube
pan., Bake 40-45 minutes or until top springs back when lightly touched.
Immediately invert cake(in pan), cool thoroughly. Loosen sides of cake from
pan; remove cake.
Yields
16 Servings