1 1/4 cups egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup Better Batter Gluten Free Flour
1/2 cup granulated sugar
5 tablespoons cocoa
Instructions:
Preheat oven to 325 degrees. Beat egg whites on low speed until foamy; adding salt and cream of tartar after about a minute.
Raise the speed of your mixer to medium and beat the whites until they form soft, glossy peaks.
Gradually beat in 3/4 cup sugar, 2 tablespoons at a time, waiting about 15 seconds between additinos. Add vanilla and turn off the mixer.
Whisk together flour with 1/2 cup sugar and the cocoa. Sift gently over the egg whites.
Fold the flour into the egg mixture.
Bake in an ungreased 10-inch tube pan at 325° for 1 hour.
If using a newer smooth-sided pan, allow to cool completely right side up for at least 3 hours. If using an old fashioned aluminum or steel angel food pan, allow to cool upside down for 3 hours. Invert and place on a platter for serving.
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