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1/4 cup plus 2 tbsp. unsweetened cocoa powder
Preheat oven to 350°F.
Mix together cocoa, boiling water, vanilla, espresso powder, and rum extract.
Beat 6 egg whites, add 1 tsp. cream of tartar, add gradually 1/2 cup of the sugar; transfer into a bowl. Repeat with remaining egg whites, cream of tartar, 1/2 cup sugar; add to bowl.
Fold 1 cup egg white mixture into cocoa mixture.
Sift together flour, salt, and remaining sugar. Sift flour mixture over egg whites mixture in 3 batches, folding until almost incorporated. Add cocoa mixture gently, but thoroughly; fold in until no whites remain.
Immediately pour batter into ungreased 10" tube pan. Wipe any batter from inside edges of pan gently smooth top.
Bake cake until top springs back when lightly pressed, about 40 minutes. Invert pan over a bottle and let cool 1-1/2 to 2 hours.
Loosen cake by running a knife around sides of pan and tube transfer to a serving plate.
Posted by Moshe Reuter
Nutritional Info Per Serving: N/A
1/4 cup boiling water
1 tbsp. vanilla extract
1/2 tsp. instant espresso powder
1/2 tsp. rum extract
12 large egg whites
2 tsp. cream of tartar
1-3/4 cups granulated sugar
1 cup cake flour
1/4 tsp. salt