1/4 c + 2 tb sifted cake flour
3/4 c Unsweetened cocoa powder
1 1/2 c + 3 tb sugar
1/2 ts Salt
1 1/2 c Egg whites; from 11-12 eggs,
-slightly below room temp
1 1/2 ts Cream of tartar
2 ts Vanilla
Preheat oven to 325~. Resift cake flour with cocoa powder, 3/4 c sugar and
salt. In large bowl, beat egg whites on low speed 1 1/2 minutes, or until
frothy. Sprinkle cream of tartar over whites. Beat on medium speed until
white and foamy. Slowly add remaining sugar, beating 2 to 3 minutes, or
until soft (not stiff), smooth peaks form. Sprinkle one-third cocoa mixture
and vanilla over egg whites. Fold in with rubber spatula, keeping spatula
under surface of batter as you fold. Repeat two more times with remaining
cocoa mixture. Do not overfold. Pour into ungreased 9 or 10″ tube pan. Bake
in lower third of oven about 50 to 60 minutes, or until cake springs back
when touched and wooden pick inserted in center comes out clean. Remove
from oven and invert tube pan on counter. Let cool in pan about 2 hours
before removing.
Yields
12 To 16