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1
Preheat oven to 375F (190C).
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2
In a small bowl, combine flour and cocoa with 3/4 cup sugar.
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3
Mix well and set aside.
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4
Place egg whites in a large mixing bowl.
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5
Add salt and cream of tartar.
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6
Beat at high speed of an electric mixer until soft peaks form.
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7
Test by turning off machine and raising beater slowly.
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8
Gradually add the remaining sugar, 1/4 cup at a time, beating well after each addition.
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9
Continue beating until stiff peaks form when you remove the beaters.
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10
With a rubber spatula, gently fold in the vanilla.
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11
Then sprinkle a fourth of the flour mixture over the beaten egg whites.
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12
Using an under-and-over motion, gently fold in the flour with the spatula.
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13
Do 5 strokes, rotating the bowl as you fold in the flour.
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14
Repeat three more times, until the flour mixture is all used up.
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15
Then fold an additional 10 strokes.
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16
Flour mixture should be blended into the egg whites.
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17
Gently pour the batter into an ungreased 10-inch tube pan.
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18
Bake 35 to 40 minutes or until a cake tester comes out clean.
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19
Invert tube pan over the neck of a glass bottle.
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20
Keep the cake inverted until completely cool, at least two hours.
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21
With a sharp knife, carefully loosen cake from the pan.
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22
Serve plain or garnished with a fruit compote.
