Chocolate Angel Food Cake

3/4 cup granulated sugar, divded
1/4 teaspoon salt
1/2 cup cake flour
2 tbsp. unsweetened cocoa powder
6 large egg whites at room temperature
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Lightly spray Mini Bundt Pan with cooking spray; set a side.

Sift together half of the granulated sugar, cake flour, cocoa powder and salt in a small bowl; set aside.

In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tartar and beat until medium peaks form. Slowly beat in the remaining sugar.

Beat in the vanilla.

With a large scraper, fold the cake flour mixture into egg white mixture, a little bit at a time.

Carefully spoon mixture into the bundt pan and with a toothpick, carefully take out any air bubbles, bake for 15 - 17 minutes.

Check cake by sticking a toothpick in it, when it comes out clean, cake is done. Let the bundt pan cool, then carefully take out the angel food cake and let it cool completely before serving.



Serving Size: 6 servings