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Ingredientes
- 5 ounce Cake flour
- 1 1/2 ounce Cocoa, dutch-process
- 1 tsp Baking pwdr
- 14 ounce Egg whites
- 7 ounce Sugar
- 1 tsp Cream of tartar
- 1 x 1 oz whol butter, melted and cooled
- 2 tsp Vanilla extract Raspberry Sauce
- 2 c. Raspberries, (fresh or possibly frzn)
- 1/4 c. Sugar
Direcciones
- Preparation:Sift flour, cocoa, and baking pwdr together twice, and reserve.
- Beat the egg whites till they are thick and foamy. Gradually beat in the sugar and cream of tartar, and continue to beat to a medium peak.
- Gently fold the sifted dry ingredients into the beaten whites, such which you retain as much volume as possible,
- Add in the butter and vanilla and fold them into the batter (butter may be deleted if you like). Pour the batter into a pan which has been sprayed with vegetable oil and lined with parchment paper.
- Bake the cake at 325 degrees F till cake pulls away from the sides of the pan (about 30 min). Cold completely before removing from the pan.
- Cut and serve with Raspberry Sauce, spread a small amount of melted chocolate over the cake as a garnish, and then sprinkle with powdered sugar.
- Makes 16 Servings
- Raspberry Sauce
- Preparation
- Place ingredients in a blender and puree till smooth (1 minute).
- Strain through a sieve and reserve in a container for future use (may be prepared in advance).
