A+ A A-





1 cup cake flour, measured after sifting


2/3 cups confectioners’ sugar


1 1/4 cup granulated sugar, divided


1-1/2 cups egg whites at room temperature (10-11 large)


1/4 teaspoon sea salt


1 teaspoon cream of tartar


1-1/4 teaspoon vanilla extract or other flavoring






Preheat the oven to 375 degrees.




Sift the flour, measure, then sift twice again with theconfectioners’ sugar. Set aside.




Wipe clean the work bowl and whisk attachment of an electric mixer with vinegar. Add the whites and begin beating at #4 setting. When the whites become foamy, add the salt and cream of tartar. Turn the speed up to #6 and gradually add 3/4 cup granulated sugar over a period of 3 minutes. Continue whisking until the whites are firm, 6 minutes. Sift on and fold in 1/2 cup remaining granulated’ sugar in 4 installments. Fold in the flavoring with the last bit of sugar.




Sift on the flour mixture in 4 installments, and fold in using a large rubber spatula and a minimum of movements.




Gently spoon the batter into an un-greased, 10" tube pan and bake for 25- 30 minutes. The cake is done when an instant – read thermometer registers 200 degrees. Invert the cake until completely cool.




Place the cake on a serving platter. Pour on the Rich Chocolate Glaze (recipe follows). Smooth over the top with a spatula so that it drips decoratively down the sides of the cake. Allow to cool slightly before serving.









1 3.5 ounce chocolate bar (Lindt or Valrhona preferred)


3 tablespoons unsalted butter


3 tablespoons water





Break up the chocolate into ½” pieces. Combine with butter, similarly cut- up and water in a glass bowl.



Microwave on high power for 1 minute. Stir until smooth.



Use while still warm to coat a cake