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
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.
Yields
8 Servings