Chocolate Angel Cake - cooking recipe

Ingredients

CAKE
1 1/2 cups confectioners' sugar
1 cup cake flour
1/2 cup baking cocoa
1 1/2 cups egg whites (about 10 large eggs)
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING
1 1/2 cups whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Preparation

Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
Add sugar, 2 tbsp at a time, beating until stiff peaks form.
Gradually fold in the cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10 inch tube pan.
Carefully run a metal spatula or knife through batter to remove air pockets.
Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
Store frosted cake in the refrigerator.