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Preheat oven to 325F
2/3 cup pre-sifted Monarch soft wheat flour
1/4 cup cocoa
1 1/4 cups egg whites
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 cups granulated sugar
1 tsp. vanilla
Sift together flour and cocoa.
Beat to form stiff but moist peaks, egg whites, salt and cream tartar.
Gradually beat in sugar.
Beat until very stiff and shiny.
Blend in vanilla.
Sift dry ingredients over egg white mixture in 4 portions, folding gently after each.
Turn into ungreased 9" tube pan.
Bake for 45 to 55 minutes or until cake springs back when lightyly touched.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
2/3 cup pre-sifted Monarch soft wheat flour
1/4 cup cocoa
1 1/4 cups egg whites
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 cups granulated sugar
1 tsp. vanilla
Sift together flour and cocoa.
Beat to form stiff but moist peaks, egg whites, salt and cream tartar.
Gradually beat in sugar.
Beat until very stiff and shiny.
Blend in vanilla.
Sift dry ingredients over egg white mixture in 4 portions, folding gently after each.
Turn into ungreased 9" tube pan.
Bake for 45 to 55 minutes or until cake springs back when lightyly touched.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
