Chocolate Angel Food Cake

Step 1: Preheat oven to 350 degrees F. Set oven rack to lowest position. Prepare an ungreased 10-inch tube pan (do not grease the pan).

Step 2: In a medium bowl sift together the confectioners sugar with cake flour and cocoa two times; set aside (sifting another time won’t hurt!).

Step 3: Place the egg whites in a large copper or stainless steel bowl then allow to come to almost room temperature (about 45 minutes).

Step 4: To egg whites, add in cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add in the granulated sugar 2 tablespoons at a time beating on high speed until stiff peaks form and the sugar is dissolved.

Step 5: Using a spatula gradually fold in cocoa mixture about a fourth at a time (use a spatula for mixing/folding do not use the beaters). Spoon into an ungreased tube pan. Carefully run a metal spatula or knife through batter to remove any air pockets.

Step 6: Bake on the lowest oven rack for 40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. When the cake is cooled run a knife around edges and center tube to loosen, then remove cake.