Chocolate Angel Food Cake

Measure and sift together 3 times the flour, 3/4 cup plus 2 tablespoons sugar and cocoa.

Set aside in sifter.

Measure in large mixing bowl the egg whites, cream of tartar, salt and vanilla.

Beat on medium speed until foamy.

Slowly (1 tablespoon at a time) add 3/4 cup sifted granulated sugar, beating well after each addition.

Continue beating at highest speed after last addition until meringue holds stiff peaks.

Sift cocoa mixture, 1/4 cup at a time, over meringue, folding gently with wire whip or rubber spatula (not mixer).

Repeat sifting and mixing until all cocoa mixture is folded in.

Gently push batter into ungreased tube pan (preferably one with a removable bottom).

Cut through batter to break up large air bubbles.

Be sure batter is level and touches the sides of the pan.