Tricolored Angel Food Cake

• for the meringue:
• 12 egg whites
• 1 cup fine sugar
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• for the batter:
• 3/4 cup cake flour
• 2 tablespoons ube powder
• 2 teaspoons cocoa powder

1. A couple hours before this recipe, separate your eggs and let them come to room temperature.
2. Beat the egg whites in a stand mixer until foamy. Add in the cream of tartar and vanilla extract and continue to mix.
3. Once it reached soft peaks, gradually add in the fine sugar. Beat until stiff peaks. It must be stiff enough that when you turn the bowl upside down, nothing falls or moves.
4. Divide the meringue into 3 different bowls.
5. Sift 1/4 cup of cake flour into each bowl and add ube powder, cocoa powder, and cake flour (2 tbsp each) into respective bowls.
6. Fold each and DO NOT over-mix. Make sure all the dry ingredients are incorporated.
7. Spoon each mixture into your ungreased tube cake pan. You can swirl them or just leave them as little patches.
8. Bake at 350 degrees F for 50 minutes or until golden brown on top and not jiggly.
9. Right when you take it out of the oven, invert it on a cup or on its legs. Let cool completely before you try to cut it out.

meringue, egg whites, sugar, cream of tartar, vanilla, batter, cake flour, ube powder, cocoa powder

Taken from food52.com/recipes/77559-tricolored-angel-food-cake (may not work)