Yield: 8 Servings
⅔ cup Sifted cake flour
⅓ cup Unsweetened cocoa powder
1 ¼ cup Granulated sugar; divided
½ teaspoon Ground cinnamon
12 large Egg whites
1 teaspoon Cream of tartar
2 teaspoon Warm water
1 teaspoon Vanilla
½ teaspoon Salt
Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 350 degrees. Sift together flour, cocoa powder, 1/4 cup sugar and cinnamon into a bowl; set aside. With an electric mixer, beat egg whites, cream of tartar, warm water, vanilla and salt in a large bowl at high speed until foamy. Gradually add remaining 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate. Yield: 8 servings
