1 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 cups granulated sugar, divided
6 large eggs, separated
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup water
1 1/2 teaspoons vanilla extract


Preheat your oven to 375 degrees F

In a mixing bowl, sift in the cake flour, cocoa, baking powder, and 1 cup of the sugar. Make sure the ingrediets are well combined.

In a different mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.

Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.

Spoon the batter into an ungreased 10-inch tube cake pan and bake for about 35 minutes Cool the cake in the pan. Remove from the pan when completely cooled, and top with the glaze of your choice. You can also use powdered sugar. Fruit glazes also go well with this cake.

There are no measurements here, I just do it by taste. For a quick chocolate glaze, heat some heavy cream and maybe a tablespoon of sugar in a pan. Add semi sweet chocolate, as much or as little as you like. After the chocolate has melted, the glaze is ready. If you want a shiny glaze, add a little corn syrup before you put the chocolate in the pot.

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