Ingredients
3/4 c. cake flour
1/4 c. cocoa
3/4 c. plus 2 Tbsp. sugar
1 1/2 tsp. cream of tartar
1 3/4 c. egg whites, at room temperature
1/4 tsp. salt
3/4 c. sugar
1 1/2 tsp. vanilla
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Heat oven to 375°. Sift together several times the flour, cocoa and the first amount of sugar. Set aside. In large mixer bowl, beat the egg whites, cream of tartar and salt until foamy. Add second amount of sugar, two tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remainder of mixing is done by hand. Gently fold in vanilla. Sift flour-sugar-cocoa mixture, 1/4 cup at a time, over meringue, folding gently by hand until flour mixture disappears. Push batter into ungreased tube pan. Gently cut through batter with knife to remove large air bubbles. Bake at 375° for 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel. Let hang until cake is completely cool. To remove from pan, carefully run a knife around edge to release cake. If desired, glaze with your favorite glaze or whipped cream or ice cream.