Cocoa Angel Food Cake

• 12 egg whites
• 3/4 cup cake flour
• 1-1/2 cups sugar, divided
• 1/4 cup baking cocoa
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt

1. Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together twice; set aside.
2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350u0b0 for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate.

egg whites, cake flour, sugar, baking cocoa, cream of tartar, salt

Taken from www.tasteofhome.com/recipes/cocoa-angel-food-cake/ (may not work)