1 1/2 c Powdered sugar
3/4 c Cake flour
1/4 c Cocoa
1 1/2 c Egg white (about 12)
- at room temperature
1 1/2 ts Cream of tartar
1 c Granulated sugar
1 1/2 ts Vanilla
1/4 ts Salt
Move oven rack to lowest position. Heat oven to 375 F. Mix powdered
sugar, flour and cocoa, set aside. Beat egg whites and cream of
tartar in medium-large bowl on medium speed until foamy. Beat in
granulated sugar on high speed, 2 tb at a time, adding vanilla and
salt with last addition of granulated sugar. Continue beating until
stiff and glossy. Do not underbeat! Sprinkle powdered sugar-flour
mixture, 1/4 c at a time, over meringue, folding in just until
sugar-flour mixture disappears. Push batter into ungreased tube
pan, 10x4". Cut gently through batter. Bake 30-35 minutes or until
cracks in cake feel dry and top springs back when touched lightly.
Immediately turn pan upside down onto glass bottle or metal funnel.
Let hang 2 hours or until completely cool. Remove from pan.
Recipe by Betty Crocker Software
NOTES: I sift the powdered sugar, flour and cocoa together
once, seems to come out a little better.
