3/4 c Sifted cake flour
1/4 ts Salt
4 tb Cocoa
1 tb Lemon juice
5 Eggs, separated
1 c Sifted sugar
Sift flour, salt and cocoa together 4 times. Add lemon juice to beaten egg
yolks and beat with rotary egg beater until thick enough to hold a soft
peak. Beat egg whites until stiff but not dry. Fold in sugar in small
amounts, then fold in egg yolks. Fold in flour mixture in small amounts.
Pour into ungreased tube pan, cut through batter with spatula to remove
large air bubbles and bake in a 350 degree oven for 45 to 60 minutes.
Invert pan and let cake hang in pan until cool. Makes 1 (9 inch) cake.
Randy Rigg The Pinnacle Club BBS 812-963-9139
From
Yields
1 Servings