Sift flour, cocoa, and baking powder together twice, and reserve. Beatthe egg whites until 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 that you retain as much volume as possible. Add the butter and vanilla and fold them into the batter (butter may be deleted if desired). Pour the batter into a pan that has been sprayed with vegetable oil and lined with parchment paper. Bake the cake at 325°F until cake pulls away from the sides of the pan (about 30 minutes). Cool 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.
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