Chocolate Angel Cake

1. 1

   Sift flour and measure; add cocoa and sift twice.

2. 2

   Beat egg whites and salt until foamy; add cream of tartar and continue beating until stiff and peaks form; add flavoring while beating. Fold in sugar a little at a time.

3. 3

   Fold in flour and cocoa mixture in the same way.

4. 4

   Pour batter into an ungreased tube pan.

5. 5

   Drop pan 3 to 4 times from a height of 6 inches to remove air pockets. Bake 40 minutes at 350u00b0.

6. 6

   Remove from oven and invert pan onto a plate.

7. 7

   Remove cake when cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.