Chocolate Angel Food Cake Recipe
1 cup egg whites
1+1/4 cups sugar
3/4 cup cake flour
1/4 cup cocoa
1 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon water
Preheat the oven to 325 degrees. Have ready an ungreased 10-inch tube cake pan.
Sift the flour and the sugar separately 4 times; measure each after first sifting.
Beat the egg whites at medium speed until soft peaks form; add the salt, water and vanilla. Sift in the cream of tartar. Continue beating until the whites hold their shape when the beater is raised. Divide the sugar into fourths. Fold in each fourth with 10 gentle folds with a spatula. Divide the flour into fourths and fold in the same way as the sugar.
Spoon into the prepared pan and bake for about 50 minutes. Invert the pan until the cake is completely cooled. When cool, run a knife or spatula between the cake and the side and tube of the pan to loosen. Remove the cake from the pan and frost as desired, or leave plain and serve with a sauce or fresh fruit.
Searchlight Recipe Book, Capper Publications, Inc., 1952
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