Chocolate Angel Cake
1 1/4 cups egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/2 cup granulated sugar
5 tablespoons cocoa
Beat egg whites until foamy; add salt and cream of tartar. Beat to soft
glossy peaks. Gradually beat in 3/4 cup sugar, 2 tablespoons at a time.
Add vanilla. Sift flour with 1/2 cup sugar and the cocoa; fold into the
egg mixture. Bake in an ungreased 10-inch tube pan at 325 for 1 hour.
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