| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Cakes, American, Chocolate | 12 | Servings |
INGREDIENTS
| 3/4 | c | Cake flour |
| 1/4 | c | Cocoa |
| 1 1/4 | c | Sugar 1-1/2 cups egg whites |
| (about 10-12) | ||
| 1 | ts | Cream of tartar |
| 1 | ts | Vanilla |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
Preheat oven to 350 F. Sift together three times: cake flour, cocoa, and 1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside. Whip egg whites until foamy. Add cream of tartar. Continue beating until whites are stiff but not dry. Fold in sugar a little at a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter (1/4 at a time) and fold into batter. Pour batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a cake tester comes out clean. Invert the tube pan and let cake cool. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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