Preparation:

Preheat the oven to 350°F

Have a ten-inch tube pan (with removable bottom) ready; do not grease

Have egg whites at room temperature

Method:

Sift flour, ¾ cup of sugar, and cocoa powder together at least 3 times.

Measure egg whites, salt, cream of tartar, and vanilla into a large mixing bowl. Beat until foamy. Gradually add the last ¾ cup of sugar in three portions, whipping for ten seconds after each addition. Keep whipping until stiff peaks form.

Once the stiff-peak stage is reached, remove the bowl from the stand mixer, and sift about 3 tablespoons of the cocoa flour mixture over the egg whites. Using a large metal spoon or spatula, gently fold the flour mixture into the egg white mixture until no flour remains. Repeat until all of the flour and cocoa mixture has been incorporated.

Spread the batter into a large, ungreased tube pan with a removable bottom. Cut through the batter a few times with a thin knife. Be sure the batter is level.

Bake for 35-45 minutes. If fully cooked, the cake should bounce back when touched.

Make a Vintage Golden Angel Food cake to put the leftover egg yolks to delicious use.

Coffee Whipped Cream

My mother used a mix for the whipping cream as well as a mix for the cake. It was the trend in the 1960s.

Prepare two envelopes of Dream Whip and add 1 rounded teaspoon of Café Vienna – a cinnamon coffee beverage. This is also delicious with plain instant coffee. Serve on chocolate angel food cake.

You can also whip 1 cup of whipping cream, sweetening with 3 tablespoons of sugar. Keep beating until stiff and fold in instant coffee granules to taste. Start with ¾ of a teaspoon.