Chocolate Angel-Food Cake

• 34 cup sifted cake flour
• 13 cup sifted cocoa powder
• 1 teaspoon instant espresso (optional) or 1 teaspoon instant coffee powder (optional)
• 1 12 cups sugar
• 12 room temperature egg whites
• 1 teaspoon cream of tartar
• 14 teaspoon salt
• 1 teaspoon vanilla extract

1. Heat oven to 325F.
2. Combine flour, cocoa, espresso powder, if using, and 3/4 cup of the sugar.
3. Beat egg whites with cream of tartar and salt until whites hold soft peaks.
4. Gradually beat in remaining 3/4 cup sugar and continue beating until whites hold stiff peaks.
5. Beat in vanilla.
6. Gently fold in flour mixture, being careful not to over mix.
7. Pour batter into an ungreased 10-inch tube pan.
8. Run a knife or spatula through batter to release any air bubbles.
9. Bake until a toothpick stuck into the center comes out clean, about 45 minutes.
10. Invert pan over a bottle and cool completely, about one hour.
11. Run a knife around edge of pan to release cake.
12. Enjoy.

cake flour, cocoa, espresso, sugar, egg whites, cream of tartar, salt, vanilla

Taken from www.food.com/recipe/chocolate-angel-food-cake-52503 (may not work)