Sift the flour, 3/4 cup plus 2 tbsp sugar and 1/4 cup baking cocoa together 3 times. Beat the egg whites,cream of tartar, 1/4 tsp salt and vanilla in large mixing bowl until foamy. Beat in 3/4 cup sugar, 2 tbsp at a time, beating for 10 seconds after each addition. Beat until stiff peaks form. Fold in the dry ingredients, 3 tbsp at a time; the mixture will be stiff. Spread in a ungreased 10 inch tube pan. Cut through the batter eith a knife to remove air bubbles. Bake at 350 degrees for 40-45 minutes or until the top springs back when lithly touched. Invert on a funnel to cool completely. Loosen the cake from the sides of the pan. Invert onto a cake plate.
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