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

Sift flour, cocoa and 3/4 cup sugar four times. Beat egg whites with cream of tartar, salt and vanilla until stiff enough to form peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks.

Sift about 1/4 of the flour mixture over whites; fold in. Fold in remaining flour by fourths. Bake in ungreased 10 inch tube pan or angel food cake pan at 375 degrees for 35-40 minutes or until done. Invert pan and let cool.