Ingredients
- 2 tbls at a time
- 375 gr egg (white)
- 300 gr powdered sugar
- 200 gr granulated sugar
- 95 gr cake flour
- 22 gr cocoa
- 7 ml cream of tartar
- 7 gr vanilla
- 1 gr salt
addition of gran.sugar. Continue beating until stiff and glossy. DO NOT UNDERBEAT!! Sprinkle pow.sugar-flour mixture, quarter c. at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased tube pan, 10x4 inch. Cut gently through batter. Bake 30-35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang 2 hours or until completely cool. Remove from pan. NOTES: I sift the powdered sugar, flour and cocoa together once, seems to come out a little better. ----
