Servings: Serves 16

¼ cup unsweetened cocoa powder (not Dutched) ¼ cup unsweetened cocoa powder (not Dutched)
¼ cup hot, strong coffee ¼ cup hot, strong coffee
1¼ cups sugar 1¼ cups sugar
¾ cup sifted cake flour ¾ cup sifted cake flour
¼ tsp salt ¼ tsp salt
12 egg whites 12 egg whites
1 tsp cream of tartar 1 tsp cream of tartar

Preheat oven to 350 degrees. In a medium bowl, dissolve cocoa in coffee; let cool to room temperature. Combine ½ cup sugar, flour and salt. Place egg whites in a large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes until egg whites come to room temperature.
Using an electric mixer, beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining ¾ cup sugar and beat just until stiff peaks form. Do not overheat.
Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an un-greased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.
Bake for 50 to 60 minutes, or until a cake tester comes out clean and the top springs back when touched lightly. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.