Chocolate Angel Food Cake
12 egg whites
1 1/2 t cream of tartar
1 1/2 c sugar divided
2 t vanilla
2/3 c sifted flour
1/3 c baking cocoa powder
1/4 t salt
Separate your eggs while they are cold but allow them to come to room temp before whipping.
Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavoring
Sift flour, sugar, cocoa powder and salt together then gently fold into egg whites 1/2 c at a time. Pour into ungreased tube pan and cut with butter knife to remove air bubbles.
Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely