Categories: cake
Ingredients
- 1 1/2 cups egg whites (10 to 12 large)
- 1 1/2 cups sifted powdered sugar
- 1 cups sifted cake flour or sifted all[purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp. cream tartar
- 1 tsp. vanilla
- 1 cup granulated sugar
Directions
- Place the egg whites in a very large mixing bowl, let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Meanwhile, sift powdered sugar, flour, and cocoa powder together three times; set aside.
- Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl), gradually add granulated sugar, 2 Tbsp. at a time, beating until stiff peak form (tips stand straight). Sift one-fourth of flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into ungreased 10-inch tube pan. Using a knife, gently cut through batter to remove any large air pockets.
- Bake on the lowest rack for 40 to 45 minutes or until the top springs back when lightly touched. Immediately invert the cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.