1 1/2 c Egg white (10-12 large)
-at room temperature
1 c Sifted cake flour -OR-
-All purpose flour will do
1 1/2 c Sifted powdered sugar
3 tb Cocoa powder
1/2 ts Ground cinnamon
1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Granulated sugar
Place oven rack on lowest position, preheat to 350 F. Sift flour,
powdered sugar, cocoa and cinnamon together 3 times. Set aside. In
large mixer bowl, beat the egg whites, cream of tartar and vanilla
on medium speed until soft peaks form (tips curl). Gradually add
granulated sugar, 2 tb at a time, beating on high speed until stiff
peaks form (tips stand straight). Sift about 1/4 of flour mixture
over beaten egg whites; fold in gently. Repeat, folding in the
remaining flour by fourths.
Pour into ungreased 10" tube pan., Bake 40-45 minutes or until top
springs back when lightly touched.
Immediately invert cake (in pan), cool thoroughly. Loosen sides of
cake from pan; remove cake.
