Ingredients:
Instructions:
Preheat oven to 375°. Sift flour, cocoa and 3/4 cup of sugar together 3 times, set aside. Beat the egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt and gradually increase speed to medium while beating in remaining 3/4 cup of sugar, 1 tablespoon at a time, for 5 minutes. When the sugar is incorporated, continue beating to stiff peaks for about 2 more minutes.
Sift one third of the dry ingredients over the beaten mixture, fold in with a rubber spatula. Repeat the process 2 more times until just blended. Pour the batter into an ungreased 10-inch tube pan. Cut through the batter to remove any large air pockets.
Bake for 40 to 45 minutes, until the top of the cake springs back when gently pressed with a fingertip. Invert the pan onto a funnel or bottle to cool. Remove from pan and enjoy!