Ingredients
1-1/2 cups egg whites (about 10 large)3/4 cup cake flour1-1/2 cups plus 2 tablespoons sugar, divided1/4 cup baking cocoa1-1/2 teaspoons cream of tartar1-1/2 teaspoons vanilla extract1/4 teaspoon saltCHOCOLATE FLUFF FROSTING:2 cups heavy whipping cream1 cup sifted confectioners’ sugar1/2 cup baking cocoaDash salt
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.
