Preparation:
Preheat oven to 350F . Lightly grease a 10 cup pan with a removable bottom and dust with cocoa powder. Resift the cake flour five times with the cocoa powder and 1/3 cup granulated sugar. Using 1/4 of the egg whites at a time, whip all the whites until foamy. (See blow for egg white notes.) Add the cream of tartar when all 11 egg whites are foamy. Continue to whip the egg whites, adding 1/4 cup sugar, 1 tablespoon at a time. Stir the vanilla extract and chocolate flavor into the beaten egg whites. Sift 1/4 of the flour mixture into the batter and fold gently. Repeat until finished with the flour. Pour the batter into the prepared tube pan. Gently move a knife through the batter to remove air pockets.
Bake in the preheated oven for 45 minutes. Invert pan and let cool for 1 1/2 hours. Remove from pan and drizzle with vanilla glaze.
Beating Egg Whites: Use a deep glass bowl and a thin wire wisk. Do not use an aluminum or plastic bowl. Since this recipes calls for cream of tartar, do not use a copper bowl. The egg whites whould be 75F in temperature and should contain no egg yolk. Grease of any kind on the bowl or utensils will ruin results.
Beat about 150 strokes per minute and increase as the egg whites pass the foamy stage. Do not stop beating once you start. You can use an electric beater but the egg whites will not be as fluffy. |
