Chocolate Sponge Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Cocoa||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Sifted sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Chocolate glaze||4 Tablespoon|
Sift flour, cocoa, baking powder, and 1 cup sugar.
Beat egg whites with salt and cream of tartar until stiff but not dry.
Gradually add 1/2 cup sugar and beat until very stiff.
Combine egg yolks, water, and vanilla; add to dry ingredients and beat just to blend.
Carefully fold yolk mixture into egg whites.
Bake in ungreased 10-inch tube pan in preheated moderate oven (375°F.) for about 35 minutes.
Cool in pan.
Remove and top with Chocolate Glaze.