From Lou Seribert Pappas. Make sure you use an angel food cake pan for this recipe. It really won’t come out right in a traditional cake pan.
Chocolate Angel Cake
Yield: 1 10-inch cake; serves 14
14 large egg whites
1 ½ teaspoons cream of tartar
½ teaspoon salt
4 teaspoons water
2 cups of sugar
1 ½ teaspoons vanilla extract
1 cup cake flour
½ cup unsweetened cocoa powder
2 tablespoons instant coffee powder
Preheat the oven to 375˚F. In a large bowl, beat the egg whites with an electric mixer until frothy, then beat in the cream of tartar, salt, and water. Beat until soft peaks form, then gradually beat in 1 ¼ cups of the sugar and the vanilla extract, beating until stiff, glossy peaks form. In a medium bowl, sift the flour, the remaining ¾ cup sugar, the cocoa, and coffee powder together to blend. Gradually fold this mixture into the egg whites. Pour into a 10-inch tube pan with a removable bottom and smooth the top.
Bake for about 35 minutes, or until the top of the cake springs back when lightly touched and a cake tester inserted in the center of the cake comes out clean. Let cool completely upside down on a rack. To serve, remove from the pan and cut into wedges.