COCOA SPONGE CAKE
1 tablespoon sweet
1 tablespoon all purpose flour
4 egg whites
1/4 teaspoon cream
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted
1/4 cup cocoa powder
to 350 degrees.
Brush an 8-inch springform cake mold with the butter and
dust with flour.
With an electric mixer, whip the egg whites with the cream
of tartar, slowly adding the sugar, and continue to whip until stiff.
a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa
and flour mixture.
Pour the batter into the prepared cake mold and bake for
15 to 18 minutes.
Unmold on a pastry rack to cool.