- Preheat oven to 375 degrees.
- Cut parchment paper to fit the
bottom of a 10-inch cake pan and place in the bottom of the ungreased pan.
- Triple sift flour, cocoa and � cup
sugar and set aside.
- Whip egg whites and water until
foamy, then add cream of tartar and salt.
- Slowly add the remaining superfine
sugar when whites reach soft peak stage.
- Whip until whites hold a stiff peak
and incorporate extract into the meringue.
- Transfer meringue to a large bowl
and fold in dry ingredients, being careful not to deflate egg whites.
- The mixture should stay stiff.
- Pour the batter into the prepared
pan and gently smooth the top.
- Run a knife through the centre of
the cake to eliminate air holes and bake until cake is springy to the touch, about 30-45
minutes.
- Cool completely and remove from pan.
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