1/2 cup sifted unsweetened Dutch process cocoa powder
1 1/4 teaspoons instant espresso powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
About 6 grinds freshly, finely-ground black pepper
1 3/4 cups egg whites, at room temperature
1 1/4 teaspoons cream of tartar
2 teaspoons vanilla extract
Adjust rack to position 1/3 up from oven bottom; preheat oven to 375 degrees
Assemble a 2-piece tube pan, 10 inches in diameter x 4 inches tall; do not
grease the pan!
In the work bowl of food processor fitted with steel blade, place 1 cup
sugar (reserve remainder). Process at highest speed in 2 or 3 bursts of 10 to
15 seconds each, until sugar is very fine-textured. Remove from processor; set
Return the work bowl to processor.
Combine remaining 2/3 cup sugar, cake flour, cocoa powder, espresso powder,
cinnamon, cloves and pepper. Process at highest speed in 3 bursts of 10 to 15
seconds each until fine-textured and well-mixed. Remove from processor; set
In an absolutely clean 6-quart pot, combine room temperature egg whites,
cream of tartar, and salt. With sturdy, hand-held electric mixer, beat at medium
speed until combined, then increase speed to high and beat until very white
Gradually, about 1 tablespoon at a time, add the processed cup of sugar,
beating between each addition. With last addition of sugar, add vanilla extract.
Continue beating until this meringue holds stiff peaks, but do not over-beat.
Sift in about 1/2 cup of the processed sugar-cocoa-flour mixture, then gently
fold in with a large rubber spatula. Don't be too thorough at this stage.
Continue sifting in additions of the sugar-cocoa-flour mixture, about 1/2 cup
at a time, making certain to scrape the pot edges and bottom frequently. You
want to fold in these dry ingredients gently but quickly. You'll see that
this folding does deflate the meringue slightly, but the batter should still
be thick. Fold in the last addition of dry ingredients just until everything
is combined; do not over-mix.
Carefully turn batter into assembled tube pan. Gently level with spatula.
Now, using a flat knife, cut through the batter several times in a pattern of
concentric circles to get rid of any large air bubbles. Place pan into preheated
Bake for 30 to 40 minutes.
While cake bakes, make sure you have a clean, empty, sturdy, long-necked
bottle for cooling. Do not open the oven door for the first 25 minutes of baking.
The cake will rise above the edge of the pan and develop very deep cracks in
the top surface. When done, cake will spring back if pressed lightly with a
fingertip. Do not over-bake. Remove cake from oven; place right side up on a
As quickly as possible, carefully pick up the hot tube pan while you insert
the neck of the bottle through the tube. Gently and carefully turn the whole
assembly upside down so that the baked cake, still in the pan, is suspended
on the neck of the bottle. Place the whole assembly on a sturdy cooling rack;
the cake should be about 1 foot above your table or work surface.
Cool undisturbed and out of drafts until cake has reached room temperature.
While it cools, the cake will shrink slightly.
When completely cooled, remove cake, still in pan, from bottle. With pan
right side up, use a stiff-bladed plastic spatula or knife to gently loosen
cake from sides of pan and tube. Life tube portion of pan up from sides; the
cake should release easily. Carefully loosen cake from pan bottom; gently invert
onto serving plate (you can also invert cake gently onto a rack, then re-invert
to serve it right side up). Store airtight at room temperature for up to 3 days,
or refrigerate airtight for at least a week.
To serve, use a sharp, serrated knife. Very gently saw slices from cake
in order not to squash it. If desired, sift a bit of confectioners' sugar
over the slices just before serving.
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