Chocolate Angel Food Cake - cooking recipe

Ingredients

1 c. Swans Down cake flour
1/4 c. cocoa
1/2 c. sifted flour
1 3/4 c. egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1 1/4 c. granulated sugar

Preparation

Sift flour once and measure.
Add cocoa and 1/2 cup sugar. Sift together 4 times.
Combine egg whites, salt, cream of tartar and vanilla in large bowl.
Beat egg whites until they form soft peaks, but are still moist and glossy.
Then add rest of sugar by sprinkling about 5 tablespoons at a time over whites and beating until sugar is blended, about 25 strokes each time.
Add flour and sugar mixture, 1/4 at a time, sifting it over whites.
Fold in each addition with flat whip or large spoon.