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1
Preheat oven to 325F.
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2
and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
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3
In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar.
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4
In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape.
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5
Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.
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6
Beat in vanilla.
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7
Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps.
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8
Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan.
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9
With a knife, make series of side by side chops in batter to remove air bubbles and smooth top.
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10
Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch.
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11
Invert cake over neck of a bottle and cool completely.
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12
Run a thin knife around edge of cake and remove side of pan.
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13
Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
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14
While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside.
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15
(Alternatively, spoon glaze into a plastic bag and squeeze into one corner.
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16
Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
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17
While glaze is still wet (to avoid cracking), transfer cake to a platter.
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18
When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
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19
If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen.
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20
Bring cake to room temperature before serving.
