Sift together flour, 3/4 cup of the sugar,
cocoa, and salt. Set aside. In a large mixing bowl, beat egg
whites with vanilla and cream of tarter at high speed until foamy.
Add remaining sugar, 2 tablespoons at a time, beating constantly
until sugar is dissolved and whites are glossy and stand in soft
peaks. Sift about 1/4 cup of the reserve flour mixture over egg
whites and gently fold just until flour disappears. Repeat, folding
in remaining flour mixture, 1/4 cup at a time.
Pour into ungreased 10 x 4-inch tube pan.
Gently cut through batter with a metal spatula.
Bake in preheated 400*F oven until top
springs back when touched lightly with fingers, about 30 minutes.
Invert cake in pan on funnel or bottle neck. Cool completely,
about 1 1/2 hours. Loosen cake from pan with narrow spatula or
knife and gently shake onto serving plate.
Drizzle with Creamy Mint Glaze.
Makes 12 servings.
Creamy Mint Glaze
3/4 cup confectioners'(powder) sugar
1/4 teaspoon mint extract
About 1 tablespoon milk
Stir all ingredients together until well
blended, using enough milk to make mixture of drizzle consistency.
