Step 1: Heat oven to 375 degrees.
Step 2: Sift together the flour, cocoa, and 3/4 cups plus 2 Tablespoons of sugar 3 times; set aside.
Step 3: In a large mixer bowl, beat egg whites and salt until foamy on medium speed.
Step 4: Sprinkle in the cream of tartar and the vanilla and almond extract.
Step 5: Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes
Step 6: Add the second amount of sugar of sugar, 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
Step 7: Sprinkle flour mixture, ΒΌ cup at a time over the beaten egg whites, folding it in gently with a spatuala,just until flour mixture disappears.
Step 8: Gently add the batter into an ungreased 10 inch tube pan.
Step 9: With a knife, gently cut through the batter 2 or 3 times in a circular motion.
Step 10: Bake 30-35 minutes.
Step 11: Turn oven off and leave in oven for 5 minutes more.
Step 12: Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle.
Step 13: Let cake hang until it is completely cooled.
Step 14: When cooled, if necessary, carefully take a sharp knife and loosen the cake from around the pan to remove it.
Step 15: Place angel food cake topside down on a cake stand or a plate.
Step 16: Serve it plain, or topped with whipped cream. Or,ice the cake with Chocolate Ganache, which is my favorite.
Step 17: To serve pretty cake slices, use a very sharp knife when cutting the cake.
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