3/4 c  Cake flour
1/4 c  Cocoa
1 1/4 c  Sugar
1 1/4    - 1-1/2 cups egg whites
(about 10-12)
1 ts Cream of tartar
1 ts Vanilla
1/2 ts Almond extract

Preheat oven to 350 F. Sift together three times: cake flour, cocoa, and
1/4 cup of the sugar. Set aside. Sift remaining 1 cup sugar and set aside.
Whip egg whites until foamy. Add cream of tartar. Continue beating until
whites are stiff but not dry. Fold in sugar a little at a time. Fold in
vanilla and almond extract. Sift flour-cocoa mixture over batter (1/4 at a
time) and fold into batter. Pour batter into an ungreased 10-inch tube pan
and bake for 45 minutes or until a cake tester comes out clean. Invert the
tube pan and let cake cool.