Chocolate Angel Food Cake ...

... with the substitute cake flour. 

Aside from my being a little rusty in removing all the large air bubbles, the cake looks and 'feels' right.  There are a couple of large depressions around the edge and one on the top of the cake where I didn't get all the air pockets deflated before baking.  I don't remember having to run knife through the batter and being so diligent about it, but I probably wasn't the one doing it!  Besides, who will really be able to tell once we slice it up and put a dollop of whipped cream and raspberries over top???  Well, if they notice, hopefully they'll not say anything.  SHhhhhh!

Here's the recipe I used, should you suddenly find yourself with an abundance of egg whites.

Chocolate Angel Food Cake

Ingredients:
1 1/2 cups powdered sugar
1 cup cake flour
1/4 cup cocoa powder
12 egg whites (about 1 1/2 cups ... my amount was more & it turned out fine)
1 1/2 tsp. cream of tartar
1 cup granulated sugar
1 1/2 tsp. vanilla
1/4 tsp. salt

Directions:

Move oven rack to the lowest position.  Heat oven to 375 degrees.  Mix powdered sugar, cocoa, and flour in a separate bowl and set aside.  Beat egg whites and cream of tartar in medium bowl on medium speed until foamy.  Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla and salt with the last addition of sugar.  Continue beating until stiff and glossy.  Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until the sugar-flour disappears.  Spoon into an ungreased tube pan.  Cut gently through batter - apparently this step is pretty important!

Bake 30-35 minutes or until cracks in cake feel dry & spring back when touched lightly.  Immediately turn pan upside down onto glass bottle or metal funnel.  Let hang two hours or until cake is completely cool.  Remove from pan.