Ingredients
| 1 1/2 | cups egg whites (12 eggs) |
| 1 1/2 | teaspoons cream of tartar |
| 1 | cup granulated sugar |
| 1 1/2 | teaspoons vanilla |
| 3/4 | cup cake flour |
| 1 1/2 | cups powdered sugar |
| 1/4 | cup Hershey’s cocoa |
| strawberries |
Instructions
Beat egg whites and cream of tartar until foamy. Gradually add granulated sugar 2 tablespoons at a time. Add vanilla and
continue beating until meringue holds stiff peaks. In a large bowl, blend flour, powdered sugar and cocoa. This must be
Hershey’s cocoa so there is no fat in it; otherwise, the cake will fall out of the pan. Fold the flour mixture into the egg
white mixture. Put batter in an ungreased 10x4-inch tube pan. Gently cut through the batter. Bake at 375 degrees F for
20-35 minutes. Invert on a funnel, hang until cold. Serve with fresh strawberries.
