You may also like
Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 3/4 c. cake flour
- 4 Tbsp. Baker's breakfast cocoa
- 1 1/4 c. egg whites (10 to 12 egg whites)
- 1/4 tsp. salt
- 1 tsp. cream of tartar
- 1 1/4 c. sifted granulated sugar
- 1 tsp. vanilla
Method
- Sift flour once, measure, add cocoa and sift flour again. Beat egg whites and salt on large platter with flat wire whisk. (We use electric mixer.)
- When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry.
- Fold in sugar carefully, 2 tablespoons at a time, until all is used.
- Fold in vanilla.
- Then sift small amount of flour over mixture and fold in carefully; continue until all is used.
- Pour batter into ungreased angel food cake pan and bake in a slow oven at least one hour.
- Begin at 275°, increasing heat slightly to 325° after 30 minutes.
