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Add a photoServings: 12
Ingredients
- 1 c. Cake flour
- 1/4 c. Cocoa pwdr
- 1/3 c. Sugar
- 11 lrg Egg whites, at room temperature
- 1 tsp Cream of tartar
- 3/4 c. Granulated sugar
- 1 tsp Vanilla extract
- 1/2 tsp Chocolate extract, optional
- 1/2 c. Powdered sugar
- 1/4 tsp Vanilla extract
- 2 tsp Water, up to 3 teaspoon
Directions
- Preheat oven to 350F. Lightly grease a 10 c. pan with a removable bottom and dust with cocoa pwdr. Resift the cake flour five times with the cocoa pwdr and 1/3 c. granulated sugar. Using 1/4 of the egg whites at a time, whip all the whites till foamy. (See below for egg white notes.) Add in the cream of tartar when all 11 egg whites are foamy. Continue to whip the egg whites, adding 1/4 c. sugar, 1 Tbsp. at a time. Stir the vanilla extract and chocolate flavor into the beaten egg whites. Sift 1/4 of the flour mix into the batter and fold gently. Repeat till finished with the flour. Pour the batter into the prepared tube pan. Gently move a knife through the batter to remove air pockets. Bake in the preheated oven for 45 min. Invert pan and let cold for 1 1/2 hrs. Remove from pan and drizzle with vanilla glaze.
- Beating Egg Whites: Use a deep glass bowl and a thin wire whisk. Don't use an aluminum or possibly plastic bowl. Since this recipe calls for cream of tartar, don't use a copper bowl. The egg whites whould be 75F in temperature and should contain no egg yolk.
- For glaze, stir all ings. till smooth and pour over cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 139mg | 4% |
| Total Carbs 36.5g | 10% |
| Dietary Fiber 0.4g | 1% |
| Sugars 26.47g | 18% |
| Protein 4.56g | 7% |
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