Angel Food Cake
You'll need a 2 piece 10 inch tube pan.
Sift the flour, powdered sugar, and cocoa together 3 times. Set aside.
Begin beating egg whites, cream of tartar, vanilla and salt at a high speed.
When egg whites start to puff up add the sugar in a steady stream.
Beat on high speed until the egg whites form stiff peaks.
Fold the flour/cocoa mixture into the egg whites a bit at a time.
Fold, don't stir, until all the flour/cocoa is mixed into the egg whites.
Spoon the chocolate batter into the UNGREASED tube pan.
Release the large air bubbles by run a knife around the batter.
Bake. Immediately invert the hot cake right out of the oven. .
Remove cooled cake from the pan serve with fresh berries and whipped cream.
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