| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Desserts | 8 | Servings |
INGREDIENTS
| 2/3 | c | Sifted cake flour |
| 1/3 | c | Unsweetened cocoa powder |
| 1 1/4 | c | Granulated sugar; divided |
| 1/2 | ts | Ground cinnamon |
| 12 | lg | Egg whites |
| 1 | ts | Cream of tartar |
| 2 | ts | Warm water |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
INSTRUCTIONS
Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 350 degrees. Sift together flour, cocoa powder, 1/4 cup sugar and cinnamon into a bowl; set aside. With an electric mixer, beat egg whites, cream of tartar, warm water, vanilla and salt in a large bowl at high speed until foamy. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate. Yield: 8 servings. Cooking Light 1997. Posted to bakery-shoppe digest V1 Number 033 by novmom@juno.com (Lynn A Montroy) on Apr 16, 1997
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