3/4 c. flour
1/4 c. cocoa
1 1/4 c. granulated sugar
1 1/4 c. egg whites
1 tsp. cream of tartar
1 tsp. salt
1/2 tsp. vanilla
1/2 tsp. chocolate flavored extract or lemon extract

Measure out flour after it has been sifted five times. Then add it to the cocoa and sift five times more. Sift sugar. Then break eggs until you have amount mentioned. Add salt and begin beating. When eggs begin to foam add cream of tartar and beat until eggs will come to a point when the beater is lifted up out of them. Then add the sugar a little at a time and fold in carefully, not beating. Add the vanilla and chocolate extract, then add the flour little at a time.

Pour into an ungreased angel food cake pan and bake. Have the heat rather low at first (325 degrees) and after 10 minutes raise heat to a moderate heat (350 degrees). Bake 45 minutes to 1 hour or until done. Ice with your favorite white icing or without icing.