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COCOA SPONGE CAKE
1 teaspoon sweet butter
1 teaspoon all purpose flour
4 egg whites
1/4 teaspoon cream of
tartar
1/2 cup sugar
4 egg yolks
1/2 cup all purpose flour sifted
together with 1/4 cup cocoa powder
Preheat oven 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.
With a spatula, fold in
the egg yolks, then, gradually incorporate the sifted cocoa/flour mixture.
Pour the batter into the cake mold and bake for 15 to 18 minutes. Remove
from heat when done and unmold on a pastry rack to cool.
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