Dutch-Chocolate Angel Cake

• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 1/4 cup Dutch-process cocoa
• 1/4 teaspoon ground cinnamon
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon almond extract

1. Preheat oven to 325u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, cocoa, and cinnamon in a small bowl, stirring with a whisk. Beat egg whites in a large bowl with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in each portion. Fold in vanilla, juice, and almond extract. Spoon the batter into an ungreased nonstick 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
3. Bake at 325u0b0 for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut into 12 slices using a serrated knife. Serve with Dark Cocoa Sauce.
4. (Totals include Dark Cocoa Sauce)

cake flour, sugar, dutch, ground cinnamon, egg whites, cream of tartar, salt, vanilla, lemon juice, almond

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