1 cup cake flour
1 1/2 cups white sugar
12 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
Preheat oven at 375 F.
Sift together the flour, and 3/4 cup of the sugar, set aside.
In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan.
Bake for 40 to 45 minutes in the preheated oven at 375 F, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
2/3 cup unsweetened cocoa
1 2/3 cups white sugar
1 1/4 cups water
1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla. Pour next to brandy syrup and on top as well.
2 cups water
1 cup white sugar
1/2 teaspoon grated lemon zest
1/4 cup brandy
In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Take out the lemon zest.Mix in brandy. Pour onto the bottom of the plate then the cake.