Chocolate Angel Food Cake
¾ cup cake flour
1 1/2 cups sugar
4 tablespoons cocoa
1 ½ teaspoons cream of tarter
¼ teaspoon salt
1 ½ cups egg whites (12 large eggs)
1 ½ teaspoons vanilla
Sift the flour, ¾ cup of the sugar and cocoa together 4 times. Beat the egg whites, cream of tartar, salt and vanilla until stiff enough to hold up in soft peaks, but still glossy and moist. Add the remaining ¾ cup of sugar to the egg whites, 2 tablespoons at a time, beating after each addition. Sift about ¼ of the flour mixture over the egg whites; fold in. Fold in the remaining flour mixture by fourths.
Put into ungreased 10 round tube pan and bake at 375F for 35 to 40 minutes. Invert the pan to cool.
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