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Preheat oven to 325F
5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1 tsp. vanilla
2/3 cup pre-sifted Monarch soft wheat flour
1/4 cup cocoa
5 egg yolks
1/2 cup granulated sugar
3 tbsp. water
Beat to form stiff but moist peaks, egg whites and cream of tartar.
Gradually beat in first amount of sugar and vanilla.
Beat until very stiff and shiny.
Blend together flour and cocoa.
Beat together until thick and lemony, egg yolks, second amount of sugar and water.
Sift dry ingredients over egg yolk mixture in 4 portions, folding gently after each.
Fold in meringue.
Turn into an ungreased 9" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake for 60 minutes.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1 tsp. vanilla
2/3 cup pre-sifted Monarch soft wheat flour
1/4 cup cocoa
5 egg yolks
1/2 cup granulated sugar
3 tbsp. water
Beat to form stiff but moist peaks, egg whites and cream of tartar.
Gradually beat in first amount of sugar and vanilla.
Beat until very stiff and shiny.
Blend together flour and cocoa.
Beat together until thick and lemony, egg yolks, second amount of sugar and water.
Sift dry ingredients over egg yolk mixture in 4 portions, folding gently after each.
Fold in meringue.
Turn into an ungreased 9" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake for 60 minutes.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
