Chocolate Angel Food Cakes

• 1/2 cup plus 1 tablespoon sifted cake flour
• 1/4 cup plus 2 tablespoons sugar, divided
• 2 tablespoons unsweetened cocoa
• 6 egg whites
• 3/4 teaspoon cream of tartar
• Dash of salt
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Vegetable cooking spray
• 1 1/2 teaspoons powdered sugar

1. Sift first 3 ingredients together 3 times into a medium bowl; set aside.
2. Beat egg whites, cream of tartar, and salt in a large bowl at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time; fold in gently after each addition. Fold in flavorings.
3. Spoon batter evenly into 4 (4-inch) tube pans coated with cooking spray, spreading evenly. Break large air pockets by cutting through batter with a knife.
4. Bake at 350u0b0 for 30 minutes or until cake springs back when lightly touched. Remove cakes from oven; invert pans, and cool completely. Carefully loosen cakes from sides of pans, using a narrow metal knife; remove from pans. Sift powdered sugar over cooled cakes.

cake flour, sugar, unsweetened cocoa, egg whites, cream of tartar, salt, sugar, vanilla, almond extract, vegetable cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-angel-food-cakes-0 (may not work)