| 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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