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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup sifted cake flour |
1/3 cup unsweetened cocoa |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
12 large egg whites |
1 teaspoon cream of tartar |
2 teaspoons warm water |
1 teaspoon vanilla extract |
1/2 teaspoon salt |
1 cup sugar |
Directions:
1. Preheat oven to 350°.
2. Sift together first 4 ingredients in a bowl, and set aside.
3. Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently.
4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° 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.
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