Ingredients
1 1/4 cups confectioners' sugar
1 1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 1/4 cups white sugar
1 1/4 teaspoons vanilla extract
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Food-grade cocoa butter for chocolate work and coating
Temperature-controlled tempering for chocolate work
Home cotton candy maker — spun sugar, flavored flosses
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Food-grade cocoa butter for chocolate work and coating
Temperature-controlled tempering for chocolate work
Home cotton candy maker — spun sugar, flavored flosses
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 325 degrees f (165 degrees c). in a medium bowl, mix confectioners' sugar, cake flour, and cocoa. sift together 2 times, and set aside. in a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. fold in white sugar 2 tablespoons at a time while continuing to mix. fold in flour mixture, a little at a time, until fully incorporated. stir in vanilla. pour into a 10 inch tube pan. bake at 325 degrees f (165 degrees c) for approximately 1 hour, or until cake springs back when touched.