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Categories:
powdered sugar cake flour unsweetened cocoa egg whites cream of tartar salt sugar chocolate vanilla heavy cream raspberries
Viewed: 26 - Published at: 3 years agoIngredients
- 1 c. plus 2 Tbsp. powdered sugar
- 1/2 c. cake flour
- 1/2 c. unsweetened cocoa
- 12 egg whites, room temperature
- 1 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 1/2 c. sugar
- 2 tsp. chocolate extract
- 1 tsp. vanilla
- 1 c. heavy cream, whipped
- 1 c. raspberries, mashed
Method
- Preheat oven to 350°.
- In a large bowl, sift 1 cup powdered sugar, flour and cocoa.
- Beat egg whites at medium speed until foamy, then at high speed beat in salt and cream of tartar.
- Then gradually add sugar and beat until stiff.
- Fold in extracts and then flour mixture, 1/3 at a time, until blended.
- Spoon into a tube pan.
- Bake 40 to 45 minutes or until cake springs back. Invert cake in pan on funnel until well cooled.
