FROM: LINDA FIELDS
———————-CYBEREALM BBS 315-786-1120———————-
1 1/2 c Egg whites (10-12 eggs)
1 c Sifted flour
1 1/2 c Sifted confectioners sugar
3 tb Unsweetened cocoa
1/2 ts Cinnamon
1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
1. Bring egg whites to room temperature, about 1 hour.
2. Meanwhile, sift flour, cocoa, powdered sugar, and cinnamon together
three times. Set aside.
3. In a large mixer bowl, beat the egg whites, cream of tartar, and
vanilla with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, 2 Tablespoons at a time, beating on high
speed until stiff peaks form. Transfer to a larger bowl if needed.
4. Sift about 1/4th of the flour mixture over the beaten egg whites.
Fold in gently. Repeat, folding in the remaining flour mixture in
fourths.
5. Pour into ungreased 10 inch tube pan. Bake on the lowest rack in
the oven at 350F for 40-45 minutes or until the top springs back when
touched.
6. Immediately invert cake (leave in pan); cool thoroughly. Loosen
sides of cake from pan; remove.
Makes 16 slices.
Nutritional info: Per serving: 117 calories, 3 gm protein, 27 gm
carbohydrate, 0 gm fat, 0 mg cholesterol, 39 mg sodium, 41 mg
potassium.
Yields
16 servings
