Ingredients Jump to Instructions ↓

  1. 1/4 cup unsweetened cocoa powder, (not Dutch-process)

  2. 1/4 cup hot, strong coffee

  3. 1 1/4 cups sugar, divided

  4. 3/4 cup sifted cake flour

  5. 1/4 teaspoon salt

  6. 12 large egg whites, at room temperature (see Tip)

  7. 1 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar, flour and salt in a small bowl. Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat. Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets. Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.


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