Preheat oven to 350 F. Sift together three times: cake flour, cocoa, and 1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside. Whip egg whites until foamy. Add cream of tartar. Continue beating until whites are stiff but not dry. Fold in sugar a little at a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter (1/4 at a time) and fold into batter. Pour batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a cake tester comes out clean. Invert the tube pan and let cake cool.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.9mg||0 %|
|Potassium 56.5mg||1 %|
|Total Carbohydrate 87.4g||26 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 86.9g|
|Protein 2.6g||4 %|
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Calories per serving: 359
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