| 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>
A Message from our Provider:
“Many folks want to serve God, but only as advisers”