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Place egg whites in a large bowl; let stand at room temperature for
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2
30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and
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cocoa three times. Set aside.
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Add cream of tartar, vanilla and salt to egg whites; beat on medium
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speed until soft peaks form. Gradually add sugar, about 2
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tablespoons at a time, beating on high until stiff glossy peaks form
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and sugar is dissolved. Gradually fold in flour mixture, about 1/2
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cup at a time. Mixture will be thick.
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Gently spoon into an ungreased 10-in. tube pan. Cut through the
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batter with a knife to remove air pockets. Bake on the lowest oven
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rack at 350u00b0 for 40-45 minutes or until lightly browned and
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entire top appears dry. Immediately invert pan; cool completely,
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about 1 hour.
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Run a knife around side and center tube of pan. Remove cake to a
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serving plate.
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For frosting, In a large bowl, beat cream until it begins to thicken.
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Add the sugar, cocoa and salt; beat until stiff peaks form. Frost
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top and sides of cake.
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Nutrition Facts: 1 serving (1 slice) equals 344 calories, 15 g fat (9 g saturated fat), 54 mg cholesterol, 127 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.
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Taste of Home 2009
