1 cup cake flour
1/2 cup baking cocoa
2 cups egg whites (14 eggs)
2 teaspoons cream of tartar
2 cups sugar
1 teaspoon vanilla
Sift flour and cocoa together three times; set aside. In a large mixing bowl, beat the egg
whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually
add sugar, about two tablespoons at a time, beating until stiff peaks form. Blend in vanilla.
Sift about a fourth of the flour mixture over egg white mixture; fold in gently. Repeat, folding
in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Bake at 325
degrees for one hour. Turn off the oven, but let cake sit in the oven for five minutes. Remove
from the oven and immediately invert pan; cool. Loosen sides of cake from pan and remove.
1/2 cup baking cocoa
2 cups egg whites (14 eggs)
2 teaspoons cream of tartar
2 cups sugar
1 teaspoon vanilla
Sift flour and cocoa together three times; set aside. In a large mixing bowl, beat the egg
whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually
add sugar, about two tablespoons at a time, beating until stiff peaks form. Blend in vanilla.
Sift about a fourth of the flour mixture over egg white mixture; fold in gently. Repeat, folding
in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Bake at 325
degrees for one hour. Turn off the oven, but let cake sit in the oven for five minutes. Remove
from the oven and immediately invert pan; cool. Loosen sides of cake from pan and remove.
Chocolate Angel Food Cake
Little Leakers
