Chocolate spongecake

Yield: 1 Servings

Measure Ingredient
¾ cup Sifted cake flour
¼ teaspoon Salt
4 tablespoons Cocoa
1 tablespoon Lemon juice
5 \N Eggs, separated
1 cup Sifted sugar

Sift flour, salt and cocoa together 4 times. Add lemon juice to beaten egg yolks and beat with rotary egg beater until thick enough to hold a soft peak. Beat egg whites until stiff but not dry. Fold in sugar in small amounts, then fold in egg yolks. Fold in flour mixture in small amounts. Pour into ungreased tube pan, cut through batter with spatula to remove large air bubbles and bake in a 350 degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan until cool. Makes 1 (9 inch) cake. Randy Rigg The Pinnacle Club BBS 812-963-9139

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