Ingredients
Equipment
Instructions
- Preheat the oven to 350°F with a rack in the lower third. Use a clean, dry, completely ungreased 10-inch tube pan with a removable bottom and center tube.
- Sift together the flour, cocoa powder, and 125 g of sugar three times. Set aside. Measure the remaining 150 g of sugar separately.
- Allow the egg whites to come toward room temperature. In a clean mixing bowl, beat the whites on medium-low speed until foamy. Add the cream of tartar and salt. Increase to medium speed and beat until soft peaks form.
- Gradually add the remaining 150 g of sugar, about 1 tablespoon at a time, while beating. Continue until smooth, glossy medium-stiff peaks form with slightly curled tips. Briefly mix in the vanilla.
- Sift one-quarter of the flour-cocoa-sugar mixture over the egg whites. Gently fold with a large silicone spatula. Repeat in three more additions, stopping as soon as the dry streaks disappear.
- Spoon the batter into the ungreased tube pan and gently smooth the top. Run a thin knife through the batter once to release large air pockets. Do not bang the pan on the counter.
- Bake at 350°F for approximately 35–45 minutes, beginning to check at 30 minutes. Avoid opening the oven during the first 30 minutes. The cake is done when the top springs back lightly and a skewer inserted into the cake comes out clean.
- Immediately invert the pan onto its cooling feet, carefully supporting the removable bottom while turning. Make sure the cake remains securely attached to the pan before releasing it. Cool completely upside down for approximately 1½–2 hours.
- Turn the pan upright. Run a thin knife around the outer wall, then lift out the cake with the removable bottom and center tube. Loosen the cake around the center tube and beneath the bottom. Carefully remove and slice with a serrated knife to avoid compressing the delicate crumb.
Man-Made Tip: Don't grease the pan. The batter needs to cling to the sides and center tube to rise properly.
Man-Made Tip: Make sure your bowl and beaters are completely free of grease or egg yolk. Even a little fat can interfere with whipping the whites.
Man-Made Tip: Stop when the peaks are glossy with slightly curled tips. Overbeating makes the whites dry and harder to fold.
Man-Made Tip: Use a light hand. The air you've whipped into the egg whites is what makes this cake rise.
Man-Made Tip: Don't skip the upside-down cooling. Turning the cake upright too early can cause it to collapse.
Notes
Storage: Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw before serving.