A delightful twist on the classic angel food cake, infused with rich cocoa for a heavenly dessert.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Sift together the cake flour, cocoa powder, and 3/4 cup of the granulated sugar three times to ensure they are well combined and aerated.
Sifting multiple times helps to evenly distribute the cocoa powder.
In a large mixing bowl, beat the egg whites on low speed until foamy, about 5 minutes.
Use room temperature egg whites for better volume.
Add the cream of tartar and salt to the egg whites, then gradually increase the mixer speed to medium.
Cream of tartar stabilizes the egg whites for a firmer structure.
Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
Adding sugar slowly ensures it dissolves completely for a smooth meringue.
Gently fold in the dry mixture into the egg whites in three additions, being careful not to deflate the batter.
Use a gentle folding motion to maintain the batter's airiness.
Pour the batter into an ungreased 10-inch tube pan and smooth the top.
An ungreased pan helps the cake cling to the sides and rise properly.
Run a knife through the batter to remove any large air pockets.
This step ensures an even texture without large holes.
Bake the cake for 40-45 minutes, or until the top springs back when gently pressed.
Avoid opening the oven door during baking to prevent deflation.
Invert the pan onto a bottle neck to cool completely.
Cooling upside down prevents the cake from collapsing.
Run a knife around the edges of the pan to release the cake, then invert it onto a serving plate.
Be gentle to avoid tearing the delicate cake.
Dust the top with confectioners' sugar before serving.
Use a fine sieve for an even dusting of sugar.
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