3/4 c  Cake flour
1/4 c  Cocoa
1 1/4 c  Sugar
10    Egg whites
1 ts Cream of tartar
1 ts Vanilla
1 ts Almond extract

Preheat oven to 350 degrees. Sift flour, cocoa and 1/4 sugar three times.
Set aside. Sift remaining sugar. Set aside. Whip egg whites until foamy.
Add cream of tartar. Beat eggs until stiff, not dry. Fold in sugar,
gradually. Fold in vanilla and almond extract. Sift flour-cocoa mixture
over batter gradually and fold into batter. Pour into ungreased 10-inch
tube pan and bake for 45 minutes or when toothpick inserted in cake comes
out clean.