| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Cakes, Chocolate | 16 | Servings |
INGREDIENTS
| 1 1/2 | c | Egg whites; (10-12 large eggs) |
| 1 | c | Cake flour; sifted,or all-purpos |
| 1 1/2 | c | Powdered sugar |
| 3 | tb | Cocoa powder |
| 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Cream of tartar |
| 1 | ts | Vanilla |
| 1 | c | Granulated sugar |
INSTRUCTIONS
~ Bring egg whites to room temp. - sift flour, powd. sugar, cocoa powder, & cinnamon thoroughly. set aside. - in lg. mixing bowl, beat egg whites, cream of tartar, & vanilla with an electric mixer on med. speed till soft peaks form. - gradually add sugar, 2 Tbsp at a time, beating on high speed till stiff peaks form. - sift 1/4 of floyr mixture over beated mixture, and fold in gently. Repeat, folding remaining mixture in by fourths. - pour into ungreased tube pan. - bake on lowest rack of oven at 350 deg. for 40-45 min or till top springs back when lightly touched. - immediately invert and allow to cool Posted to JEWISH-FOOD digest V96 #019 Date: Thu, 12 Sep 96 07:12:18 +0300 From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
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