COCOA SPONGE CAKE
Makes 1 8-inch
1 teaspoon sweet butter
1 teaspoon all purpose flour
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
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.