Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Cake flour |
| ¼ cup | Cocoa |
| 1¼ cup | Sugar 1-1/2 cups egg whites |
| \N \N | (about 10-12) |
| 1 teaspoon | Cream of tartar |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Almond extract |
Preheat oven to 350 F. Sift together three times: cake flour, cocoa, and ¼ cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside. Whip egg whites until foamy. Add cream of tartar. Continue beating until whites are stiff but not dry. Fold in sugar a little at a time. Fold in vanilla and almond extract. Sift flour-cocoa mixture over batter (¼ at a time) and fold into batter. Pour batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a cake tester comes out clean. Invert the tube pan and let cake cool.