Chocolate Angel Food Cakes

Ingredients

• 1/2 cup plus 1 tablespoon sifted cake flour
• 1/4 cup plus 2 tablespoons sugar, divided
• 2 tablespoons unsweetened cocoa
• 6 egg whites
• 3/4 teaspoon cream of tartar
• Dash of salt
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Vegetable cooking spray
• 1 1/2 teaspoons powdered sugar

Preparation

1. Sift first 3 ingredients together 3 times into a medium bowl; set aside.
2. Beat egg whites, cream of tartar, and salt in a large bowl at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time; fold in gently after each addition. Fold in flavorings.
3. Spoon batter evenly into 4 (4-inch) tube pans coated with cooking spray, spreading evenly. Break large air pockets by cutting through batter with a knife.
4. Bake at 350° for 30 minutes or until cake springs back when lightly touched. Remove cakes from oven; invert pans, and cool completely. Carefully loosen cakes from sides of pans, using a narrow metal knife; remove from pans. Sift powdered sugar over cooled cakes.