1 1/2 c Superfine sugar — divided 2 ts Cream of tartar
1 c Sifted cake flour 4 ts Vanilla
1/4 ts Salt 2 oz Unsweetened chocolate,
16 lg Egg whites (2 cups), at room -grated
-temperature
Preheat oven to 350. Position oven rack at lowest level. Combine 3/4
cup of the sugar, flour and salt; whisk well. Beat egg whites in a
large bowl until frothy. Add cream of tartar. Beat until soft peaks
form. Beat in remaining sugar until stiff peaks form. Fold in flour
mixture 1/4 cup at a time. Fold in vanilla and chocolate. Turn into
ungreased two-piece 10-inch tube pan. Bake until golden brown or
until toothpick inserted in comes out clean, about 40 minutes. Invert
cake. Cool over a narrow-neck bottle. Loosen cake from edges of pan
with narrow spatula.
Yields
1 servings