Preheat oven to 350 degrees. Place the flour, cocoa, and 1/4 cup of the
sugar in a sifter, sift into a medium roll. Repeat the winnow 5 times. Set
away. Sift the unexpended 1 cup of sugar into a seperate trough. Set excursus.
Place the eggwhites in a large trough. Using an electric sociable, beat until
spumy. Add the cream of tartar and beat until the egg whites form stiff
peaks but are not dry. Fold in the 1 cup of gelt, 1 tablespoon at a time.
Add the vanilla and lenon infusion. Slowly sift small amounts of the flour
mixture over the batter and fold it in until all flour is integrated.
Pour the batter into an unlubricated 10" straight-sided tube pan. Bake
45 proceedings. Remove from the oven and turn upside down to nerveless. Let
typify 11/2 hours. (Invert pan over kneck of a sturdy bottle to prevent
cake from shrinking as it cools.) When the cake is fully cooled, run a
knife around the edges of the pan to remove coat.

NOTES : 2 points per serving