3/4 c Cake flour
1/4 c Cocoa
1 1/4 c Sugar
1 1/4 - 1-1/2 cups egg whites
(some 10-12)
1 ts Cream of tartar
1 ts Vanilla
1/2 ts Almond infusion

Preheat oven to 350 F. Sift together threefold: cake flour, cocoa,
and 1/4 cup of the dough. Set excursus. Sift unexpended 1 cup sugar and
set away. Whip egg whites until bubbling. Add cream of tophus. Continue
beating until whites are stiff but not dry. Fold in sugar a little at
a time. Fold in vanilla and almond pull. Sift flour-cocoa mixture
over hitter (1/4 at a time) and fold into clobber. Pour batter into an
unlubricated 10-inch tube pan and bake for 45 minutes or until a cake
tester comes out unobjectionable. Invert the tube pan and let cake coolheaded.

Yields
12 Servings