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Ингредиенты
- 2 Tbsp. Unsweetened cocoa pwdr
- 3 Tbsp. Boiling water
- 1 tsp Almond extract
- 14 lrg Egg whites,, about 1 3/4 c.
- 1 tsp Cream of tartar
- 1 3/4 c. Sugar
- 1/2 tsp Salt
- 2 tsp Vanilla
- 1 1/4 c. Flour,, sifted
Инструкции
- Preheat oven to 350 degrees. In a small bowl, combine the cocoa, water, and almond extract till blended. Set aside to cold. Beat the egg whites with the cream of tartar till soft peaks form. Gently beat in the sugar, salt, and vanilla till the peaks retain their shape when the whisk is removed.
- Gradually mix in the flour till well blended. Remove 2 c. of batter and combine it with the cocoa mix. Pour half of the light batter into an ungreased 10-inch tube pan with removable bottom. Pour the chocolate batter over the light. Finally, top with the remaining light batter. Gently swirl mix with a knife to help remove any air bubbles and to create a marble pattern. Bake in the middle of the oven for 40 to 45 min till the cake is springy and begins to pull away from the sides of the pan. The cake will rise, crack on the top, and then fall slightly. This is normal. Remove from the oven and invert the pan over the neck of a bottle till the cake is completely cold, about 1 hour. Gently loosen the sides and remove the cake from pan. Place it on a serving plate. This cake can be served alone or possibly with a chocolate sauce. A serrated knife makes cutting the cake much easier.
