Chocolate Angel Food Cake with Strawberries

Ingredients:

Cake

• 3/4 cup sifted cake flour
• 1/4 cup cocoa powder
• 1.5 cups of sugar
• Whites of 12 large eggs
• A pinch of salt
• 1.5 tsp cream of tartar
• 3/4 tsp vanilla extract
• Special equipment: Angel Food sponge cake pan, diameter 22 cm.

Strawberry

• 3 cups strawberries, thinly sliced
• 2 tablespoons of sugar

Preparation:

1. Preheat oven to 190°C.
2. Sponge cake.
   
   Sift cake flour into a large bowl along with cocoa and 3/4 cup sugar.
   
   Using a mixer fitted with a whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the whites with cream of tartar and continue beating until soft peaks form. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
3. Using a spatula, gradually fold the flour mixture into the egg whites, adding about 1/4 cup at a time. Pour the batter into an ungreased 9-inch (22 cm) pan and bake until the cake springs back when lightly pressed, about 30 minutes. Let cool for 1 hour, then run a knife between the cake and the sides of the pan and turn the cake out.
4. Strawberry.
   
   Place the strawberries and sugar in a bowl and gently toss to coat each piece. Let the strawberries sit for about 30 minutes to release their juices. Serve on top of the chocolate angel food cake.