To prepare the cake, preheat oven to 375 degrees. Sift flour, cocoa and 7/8 cup sugar together 4 times; set aside. Beat egg whites with cream of tarter, salt and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat till egg whites hold stiff peaks. Sift about 1/4 of the flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Place in UNGREASED 10-inch tube pan; pull a knife gently through batter in widening circles, to break air bubbles. Bake in moderate oven (375 degrees) 35 to 40 minutes or until no imprint remains when finger lightly touches top of cake. Invert cake in pan; cool. Remove from pan.
To prepare the frosting, sift together the sugar, cocoa and salt. Add cream to mixture and then beat, just until thick enough to spread. DO NOT OVERBEAT.
* But what do you do with all those extra egg yolks? You can make Creme Brulée, or you can use substitutions to avoid the problem.
The traditional thing to do is to just the cake up into slices and serve each on a plate. But angel food cake doesn't cut very smoothly, so instead we like to...
1.) Serve it on a fancy plate and give everyone a fork. You'll find this idea embedded in the recipe for this cake featured on this custom plate:
|2.) Make Cupcakes! You need to use extra large foil baking cups, and filling 'em is a bit tricky, but instead of one big cake that doesn't slice up very nicely, you get around 20 lovely little cakes that are perfect to put on a tray and pass around at a party!