Back 2/3 Cup Flour - not self-rising
1/3 Cup Watkins Baking Cocoa
1 1/2 Cups Sugar - divided
12 large Egg Whites - at room temperature
1 1/2 teas. Watkins Vanilla Extract
1 1/2 teas. Cream of Tartar
1/2 teas. Salt
Heat oven to 375 degrees F. Sift flour, cocoa and 3|4 cup granulated sugar together 3 times and set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3|4 cup granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed in, continue beating to stiff peaks (2 minutes more). Sift one third of dry ingredients over whites, then gently fold in. Repeat process 2 more times. Pour batter into ungreased 10-inch tube pan. Cut through batter to remove air pockets. Bake 40 to 45 minutes, until top springs back when gently pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a thin knife around side of pan and tube, and invert pan. Turn cake upright onto serving plate. Garnish with powdered sugar, if desired. Serves 14.
Per serving: 129 Calories; Trace Total Fat; 1% calories from fat; 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 125mg Sodium; 1g Fiber
Food Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
© Copyright 1999 The Rising
Stars Team
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