FROM: LINDA FIELDS
———————–CYBEREALM BBS 315-786-11———————–
1 1/2 c Egg whites (10-12 eggs)
1 c Sifted flour
1 1/2 c Sifted confectioners sugar
3 tb Unsweetened cocoa
1/2 ts Cinnamon
1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
1. Bring egg whites to room temperature, about 1 hour. 2. Meanwhile,
sift flour, cocoa, powdered sugar, and cinnamon together three times.
Set aside. 3. In a large mixer bowl, beat the egg whites, cream of
tartar, and vanilla with an electric mixer on medium speed until soft
peaks form. Gradually add the sugar, 2 Tablespoons at a time, beating
on high speed until stiff peaks form. Transfer to a larger bowl if
needed. 4. Sift about 1/4th of the flour mixture over the beaten egg
whites. Fold in gently. Repeat, folding in the remaining flour
mixture in fourths. 5. Pour into ungreased 10 inch tube pan. Bake on
the lowest rack in the oven at 350F for 40-45 minutes or until the
top springs back when touched. 6. Immediately invert cake (leave in
pan); cool thoroughly. Loosen sides of cake from pan; remove.
Makes 16 slices.
Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm
carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg
potassium.
Yields
16 Servings