2 c Sifted cake flour
1 1/2 c Sugar; divided
3 tb Unsweetened cocoa powder
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1/2 c Sunflower oil
2 tb Kahlua or other coffee
-flavored liqueur
2 tb Pure vanilla extract
7 lg Egg whites
1 ts Cream of tartar
Nonstick cooking spray or
-oil to brush on
; baking pan
Port Wine and Raspberry
-Sauce
Preheat oven to 325 degrees.
Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the
cocoa powder, baking powder, baking soda, and salt. Make a well in the
center and add the oil, Kahlua and vanilla. Do not mix.
In another bowl, beat the egg whites and cream of tartar until white and
foamy. Slowly add the remaining 1/2 cup sugar and continue beating until
stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well
incorporated into the flour mixture. Gently fold in the remaining egg
whites using a rubber spatula.
Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside
with oil. Dust with flour and tap out the excess. Pour the batter into the
prepared pan. Bang the mold on the counter to remove any air bubbles. Bake
for 55 minutes, or until the top feels springy, or until a cake tester
inserted into the center comes out clean. Cool the cake upright on a wire
rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake
from the pan and allow it to cool. Wrap airtight, or serve immediately with
a light sifting of confectioners’ sugar accompanied by the Port Wine and
Raspberry Sauce.
Yield: 16 servings
Yields
1 servings