1 Cup Self-Rising Flour (**see note below for how to make this if you don’t want to buy special flour)
2 Tablespoons Cocoa Powder
1 2/3 Cups Egg Whites (about a dozen eggs)
1 1/2 Teaspoon Cream of Tartar
1 Cup Sugar + 3/4 Cup Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
Preheat oven to 350 degrees.
Sift together flour, cocoa powder and 3/4 cup sugar. I don’t have a sifter so I just use a metal whisk to stir these ingredients together really well.
Next, in a large mixing bowl combine egg whites, vanilla, almond extract and cream of tartar. Use mixer to beat until stiff, adding the 1 cup of sugar—1/4 cup at a time.
Fold in flour mixture, gently by hand, 1/4 cup at a time.
Spoon into angel food cake pan until it is about 2/3 of the way full. Run a knife gently through the batter to remove excess air bubbles.
Bake for 50 minutes. Cool upside down.
**How to make 1 Cup of Self- Rising Flour:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Whisk together until well combined.