Sift flour and cocoa together seven times. Add sugar. Mix salt and cream of tartar into egg whites. Gradually fold into dry ingredients. Stir in vanilla. Pour into an ungreased tube pan. Bake at 325F for 1 hour, or until done.
Wine Pairing(s)
Chateau Suduiraut Sauternes
Barton & Guestier Sauternes
Cockburn Ruby Port Fine
Rozes Reserve White Porto
Croft Vintage Port
Burmester 10-yr Tawny Port
Yalumba Antique Tawny Port
Anthères Mastroberardino
Fonseca 'Quinta do Panascal' Vintage Port
Quinta do Noval Late Bottled Vintage Port
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