1/4 cup unsweetened cocoa powder 1/4 cup hot water 1 1/2 cups granulated sugar -- divided 3/4 cup cake flour 1/4 teaspoon salt 12 egg whites 1 teaspoon cream of tartar raspberries and nectarine slices -- for garnish 1 Preheat oven to 350° F. In a medium bowl, combine cocoa and hot water. Mix well; cool. In a small bowl, combine 3/4 cup of sugar, flour, and salt. Mix well; set aside. 2 In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. 3. Sift half of flour mixture over egg white mixture; fold gently until combined. Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined. 4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes. 5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.
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