How to make chocolate angel food cake

I only had 12 egg whites when I started with this recipe, that's why the cake might seem a little dense. Make sure the egg whites you are using are at room temperature!

Preheat the oven to 350*F or 180*C.

Gather your ingredients. Pull up the little grey tab at the bottom of the page for the exact amounts.

Add the cocoa powder and 1/2 cup of sugar to the flour (if you want you can use 1/4 cup more of cocoa and replace the 1/8 cup of flour)

and mix until it is lump free.

Add the cream of tartar, the vanilla extract and the salt to the egg whites and beat it on high for 1 minute.

Once the egg whites are frothy add in the rest of the sugar and beat for approx. 5 minutes until a stiff peak forms when you remove the whisk. Be careful not to beat for too long.

Add in the flour mixture and stir together slowly. Its best to use a spoon or spatula. Take your time.

Until it looks like this.

Bake the cake in the preheated oven for 35-45 minutes, depending on the size of your baking dish.

Remove from oven when a toothpick stuck in the middle comes out clean and let it cool for 15 minutes. Guard the cake from pilfering fingers during this time. I failed miserably :D

Cut it up and enjoy! Or use it to make trifle! Recipe coming soon!