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2/3 c. all-purpose flour
1 ½ c. sugar, divided
1/3 c. cocoa
¼ tsp. salt
12 egg whites
2 tsp. vanilla
1 ½ tsp. cream of tarter
creamy mint glaze
Sift together flour, ¾ cup of the sugar, cocoa, and salt.
Set aside. In a large mixing bowl, beat egg whites with vanilla
and cream of tarter at high speed until foamy. Add remaining sugar,
2 tbsp at a time, beating constantly until sugar is dissolved and
whites are glossy and stand in soft peaks. Sift about ¼ c.
of the reserve flour mixture over egg whites and gently fold just
until flour disappears. Repeat, folding in remaining flour mixture,
¼ c. at a time. Pour into ungreased 10x4-inch tube pan. Gently
cut through batter with a metal spatula.
Bake in preheated 400 degree F oven until top springs back when
touched lightly with fingers, about 30 minutes. Invert cake in pan
on funnel or bottle neck. Cool completely, about 1 ½ hours.
Loosen cake from pan with narrow spatula or knife and gently shake
onto serving plate. Drizzle with creamy mint glaze.
Creamy Mint Glaze
¾ c. confectioners' sugar
¼ tsp mint extract
about 1 tbsp. milk
Stir all ingredients together until well blended, using enough
milk to make mixture of drizzle consistency.
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