Chocolate Angel Cake

Directions

1 Preheat oven to 350? F.

In a medium bowl, combine cocoa and hot water.

Mix well; cool.

In a small bowl, combine ¾ cup of sugar, flour, and salt.

Mix well; set aside.

2 In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy.

Add cream of tartar; continue beating until soft peaks form.

Gradually add remaining sugar; beat until stiff peaks form.

1. Sift half of flour mixture over egg white mixture; fold gently until Repeat with the remaining flour mixture. Stir 1 cup of egg white mixture into cocoa mixture. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined.
2. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes.
3. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.