| | Directions | | Heat oven to 375°. Stir together flour, baking cocoa, and first amount of sugar. In a large bowl, beat egg whites and cream of tartar and salt until foamy. Add second amount of sugar 2 T at a time, beating on high speed until meringue holds stiff peaks. Gently fold in vanilla. Sprinkle flour and sugar mixture 1/4 cup at a time until flour and sugar mixture disappears. Push batter into ungreased tube pan. Bake at 30-35 minutes or until top springs back when touched lightly with finger. Invert tube pan upside down. Let stand until completely cooled. Cut cake out of pan with knife around edge. |
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| Ingredients | | - |  | 1/4 cup baking cocoa |
| - | | 3/4 cup flour |
| - | | 3/4 cup plus 2 T sugar |
| - | | 12 egg whites |
| - | | 1 1/2 teaspoons cream of tartar |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup sugar |
| - | | 1 1/2 teaspoons Vanilla |
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