Recipe - Chocolate Spongecake

Three fourths cup Sifted cake flour
One fourth teaspoon Salt
4 tablespoon Cocoa
1 tablespoon Lemon juice
5 Eggs, separated
1 cup Sifted sugar

Sift flour, salt and cocoa together 4 times. Add lemon juice to beaten egg
yolks and beat with rotary egg beater until thick enough to hold a soft
peak. Beat egg whites until stiff but not dry. Fold in sugar in small
amounts, then fold in egg yolks. Fold in flour mixture in small amounts.
Pour into ungreased tube pan, cut through batter with spatula to remove
large air bubbles and bake in a 350 degree oven for 45 to 60 minutes.
Invert pan and let cake hang in pan until cool. Makes 1 (9 inch) cake.
Randy Rigg The Pinnacle Club BBS 8129639139

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini