Angel Food Cocoa Swirl Cake (Very Low Fat!)

• 34 cup cake flour, sifted
• 12 cup sugar, sifted
• 1 14 cups egg whites
• 14 teaspoon salt
• 1 14 teaspoons cream of tartar
• 34 cup sugar
• 1 teaspoon vanilla extract
• 14 teaspoon almond extract
• 2 tablespoons cake flour
• 4 tablespoons sugar
• 3 tablespoons cocoa

1. Preheat oven to 350.
2. Sift the 3/4 cup flour& 1/2 cup sugar,twice.
3. Beat the egg whites& salt,until foamy.
4. Sprinkle the cream of tartar,beating until mixture is stiff,but not dry.
5. Gradually,add in the 3/4 cup of sugar,then vanilla& almond extracts.
6. Add in sifted ingredients,little at a time,carefully.
7. Divide the batter in half.
8. Sift together 2 TB cake flour+ 2 TB sugar,adding this to one half of batter.
9. Sift the 3 TB cocoa+ 2 TB sugar,adding this to the other batter.
10. In a ungreased 9 inch tube pan,alternatly add spoonfuls of both batters.
11. Bake in alow oven for about a hour.
12. Remove cake when cooled.

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

Taken from www.food.com/recipe/angel-food-cocoa-swirl-cake-very-low-fat-34330 (may not work)