1/2 c. sugar
3/4 c. sifted cake flour
3/4 tsp. salt
1/4 c. sugar
5 tbsp. cocoa
1 3/4 c. egg whites
1 1/2 tsp. cream of tartar
1 tsp. vanilla

Icing:

1 to 2 tbsp. brewed coffee
1 tbsp. orange juice
1 1/4 c. powdered sugar

Preheat oven to 400°F. Combine 1/2 cup sugar with cocoa and flour. Sift 3 times. In a clean dry bowl, whip egg whites and salt until foamy. Add cream of tartar and beat until stiff but not dry. They will be slightly glossy. Add vanilla and fold in. Gradually fold in dry ingredients. Spoon batter into an ungreased tube pan and bake 35 minutes. Cool upside down. After cake has cooled, use a dull knife and go around the walls of pan to loosen cake.

Make icing by whisking all of icing ingredients together. Drizzle cake and let set 1 hour before serving.