Serves: 16
Total Calories: 160
Heat oven to 375° F. Sift sugar and cocoa together 3 times. Sift flour 2 times. Beat egg whites with salt until frothy. Add cream of tartar and beat until stiff but not dry. Fold cocoa and sugar mixture into whites, 4 heaping tablespoons at a time, using 15 strokes for each addition. Add vanilla, using 10 folding strokes. Fold in flour 4 tablespoons at a time, using 15 strokes for each addition. Bake in ungreased 10-inch angel food pan for 40 to 45 minutes.
Note: For high altitude (over 5,000 feet), add 2 tablespoons flour and decrease cream of tartar to 3/4 teaspoon.
This Chocolate Angel Food Cake recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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