Ingredients
- 12 egg whites
- 10 tube (pan)
- 2 in a mixing bowl
- 1 preheat oven
- 1/2 flour mixture over egg mixture (white)
- 1 1/2 cups granulated sugar divided
- 3/4 cup sugar
- 3/4 cup cake flour
- 1 cup egg mixture cocoa mixture (white into)
- 1/4 cup water (hot)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 slice raspberries
5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.
