Ingredients:
1 1/2 c. egg whites (about 10)
1 c. cake flour
2 c. sugar, divided
1/2 c. baking cocoa
1 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. salt
GLAZE:
1/2 c. semisweet chocolate chips
3 Tbsp. half-and-half cream
Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 c. sugar and cocoa twice; set aside.
Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 c. at a time.
Gently spoon into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
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