Pillowy Chocolate Angel Food Cake. Just 8 ingredients and 15 minutes prep time.
Preheat oven to 375°F (190°C).
Sift flour, 1/2 cup of granulated white sugar, and 1/3 cup of cocoa in a bowl and set aside.
In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, whisk egg whites with cream of tartar and salt until soft peaks form for about 3-4 minutes. Add 1 cup of granulated white sugar and whisk for about 5 minutes until shiny and stiff peaks form.
In another mixing bowl, add about 1 cup of meringue and stir together with vanilla*, flour, sugar, and cocoa until thick and fully combined. Stir just as long as needed to combine. Carefully fold into meringue just until combined. Transfer to an 11-inch springform tube, run with a knife through to remove air bubbles and bake for about 30-35 minutes until golden brown and springs back to the touch. Remove from oven, turn upside down and let cool for about 1 hour. Then remove from the baking form and let cool completely. Store in an airtight container at room temperature for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.