3/4 c Cake flour
1/4 c Cocoa
1 1/4 c Sugar
1 1/4 – 1-1/2 cups egg whites
(about 10-12)
1 ts Cream of tartar
1 ts Vanilla
1/2 ts Almond extract
Preheat oven to 350 F. Sift together three times: cake flour, cocoa,
and 1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and
set aside. Whip egg whites until foamy. Add cream of tartar. Continue
beating until whites are stiff but not dry. Fold in sugar a little at
a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture
over batter (1/4 at a time) and fold into batter. Pour batter into an
ungreased 10-inch tube pan and bake for 45 minutes or until a cake
tester comes out clean. Invert the tube pan and let cake cool.
Yields
12 Servings