Dutch-Chocolate Angel Cake

1 C. sifted cake flour
1-1/2 C. sugar, divided
1/4 C. dutch-process cocoa (regular can be used, if necessary)
1/4 t. cinnamon
12 large egg whites
1 t. cream of tartar
1/4 t. salt
2 t. vanilla
1-1/2 t. fresh lemon juice
1/2 t. almond extract

Combine dry ingredients (using 3/4 C. sugar) in a bowl, stirring with a whisk; set aside.

Beat the egg whites in a large bowl  at high speed until foamy. Add the cream of tartar & salt; beat until soft peaks form. Add 3/4 C. sugar, 2 T. at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 C. at a time, gently folding in each portion. Fold in vanilla, juice, & almond extract. Spoon the batter into an ungreased nonstick 10" tube pan, spreading evenly. Break air pockets by cutting thru the batter with a knife.

Bake at 325° for 50 minutes, or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen the cake from the sides of the pan using a narrow metal spatula. Invert onto a serving plate, and remove the pan's tube (if a 2-part pan). Cut into 12 slices using a serrated knife & serve with Dark Cocoa Sauce (recipe follows). Yield: 12 servings

Dark Cocoa Sauce:

2/3 C. sugar
2/3 C. fat-free milk
1/2 C. dutch-process cocoa
1-1/2 oz. bittersweet chocolate, chopped
1 t. vanilla

Combine first 3 ingredients in a medium saucepan over medium heat, stirring until smooth. Bring to a boil; cook for 3 minutes, stirring constantly. Remove from heat. Stir in chopped chocolate & vanilla; let stand 1 minute, then stir until smooth. Cool & serve over slices of cake. Yield: about 1-1/4 Cups.

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