Preheat your oven to 350°F (175°C).
In a medium bowl, sift together the cake flour, cocoa powder, and 3/4 cup of the sugar. Set aside.
In a large mixing bowl, beat the egg whites on medium speed until foamy.
Add the cream of tartar and salt, and continue beating until soft peaks form.
Gradually add the remaining 3/4 cup of sugar, a tablespoon at a time, beating on high speed until stiff peaks form.
Gently fold in the vanilla extract.
Sift the flour mixture over the egg whites, a little at a time, and gently fold in with a spatula until just combined.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
Bake for 35-40 minutes, or until the cake springs back when lightly touched.
Invert the pan onto a bottle or funnel and let the cake cool completely in the pan.
Once cooled, run a knife around the edges to release the cake from the pan.
Variations & Tips
For a nutty twist, fold in 1/2 cup of finely chopped toasted almonds or hazelnuts into the batter before baking. If you have chocolate lovers in the family, consider adding 1/2 cup of mini chocolate chips for an extra chocolatey surprise. For a mocha flavor, substitute 2 tablespoons of the water with strong brewed coffee. If you have picky eaters, you can make a simple vanilla glaze by mixing powdered sugar with a bit of milk and vanilla extract to drizzle over the cake, adding a sweet touch that might appeal to them.
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