From the Kitchen of: Paz
Source: Dessert Recipe Exchange
1
cup
sifted cake flour
1
cup
superfine sugar
1
large
egg whites (2 cups), at room temperature
2
teaspoons
cream of tartar
4
teaspoons
vanilla
2
ounces
unsweetened chocolate, grated
Preheat oven to 350 degrees. Position oven rack at lowest level.
Combine cup of the sugar, flour and salt; whisk well. Beat egg whites in large bowl until frothy. Add cream of tartar. Beat until soft peaks form. Beat in remaining sugar until stiff peaks form. Fold in flour mixture cup at a time. Fold in vanilla and chocolate.
Turn into ungreased two-piece 10-inch tube pan.
Bake until golden brown or until tester inserted comes out clean, about 40 minutes. Invert cake. Cool over a narrow-neck bottle. Loosen cake from edges of pan with narrow spatula.