Chocolate Angel Cake

Directions

1. 1
   Sift flour and measure; add cocoa and sift twice.
2. 2
   Beat egg whites and salt until foamy; add cream of tartar and continue beating until stiff and peaks form; add flavoring while beating. Fold in sugar a little at a time.
3. 3
   Fold in flour and cocoa mixture in the same way.
4. 4
   Pour batter into an ungreased tube pan.
5. 5
   Drop pan 3 to 4 times from a height of 6 inches to remove air pockets. Bake 40 minutes at 350°.
6. 6
   Remove from oven and invert pan onto a plate.
7. 7
   Remove cake when cold.