Ingredients
12 egg whites
3/4 cup cake flour
1 1/2 cups sugar, divided
1/4 cup baking cocoa
1 teaspoon cream of tartar
1/4 teaspoon salt
Directions
Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together five times; set aside. in a mixing bowl, beat egg whites, cream of tartar and salt on high speed until soft peaks form. Add the remaining sugar, 2 tablespoons at a time, beating well after each addition. Gradually fold in sifted dry ingredients.
Spoon into an ungreased 10-in. tube pan. Bake at 350 degrees F for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan and remove.
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