Chocolate Angel Food Cake

Method

• Heat oven to 375 F
• Sift flour, cocoa and 3¦4 cup granulated sugar together 3 times; set aside
• Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes
• Add vanilla, cream of tartar and salt
• Gradually increase speed to medium while beating in remaining 3¦4 cup granulated sugar, 1 tablespoon at a time, 5 minutes
• When sugar is incorporated, continue beating to stiff peaks, 2 minutes more
• Sift one third of dry ingredients over whites; gently fold in with rubber spatula
• Repeat process 2 more times
• Pour batter into ungreased 10-inch tube pan
• Cut through batter to remove air pockets
• Bake 40 to 45 minutes, until top springs back when gently pressed
• Invert and hang pan on neck of bottle to cool
• To unmold, run a thin knife around side of pan and tube; invert pan
• Turn cake upright onto serving plate
• Garnish with confectioner's sugar, if desired.