1 1/4 cups egg whites
1 cup sifted cake flour
2 level cups granulated sugar
1/4 cup cocoa
3/4 tsp. vanilla extract
1/2 tsp. cream of tartar
1/4 tsp. salt

Preheat oven to slow (275°F).

Add salt to the egg whites and beat until frothy, then add the cream of tartar and beat until quite stiff but not dry (still glossy). Add the sugar and cocoa which has been sifted together 4 times or whisked together well using the whisk attachment of a mixer.

Stir in the vanilla extract, then gently fold in the flour, turning the bowl and scraping the bottom/lifting up until mixed while being careful not to deflate the air in the egg whites.

Bake at 275°F in an ungreased angel food cake pan for 50 to 60 minutes. Do not open oven until at least 45 minutes of baking time has passed or the cake may fall!

When cake is done, a wooden pick inserted in center will come out clean. Remove from oven and invert center of pan over the neck of a glass bottle to cool for 1 hour. Gently free the edges of the cake from the pan using a butter knife to remove from pan.

To garnish, sprinkle with confectioners' sugar or icing, or frost with your favorite frosting; or drizzle with caramel, chocolate or strawberry syrup and serve with fresh fruit. Strawberries and/or bananas go well with chocolate.

Submitted by: Belle