Preheat oven to 375 degrees. Have egg whites at room temperature. Sift an ample amount of cake flour into a square of paper.

Measure and sift together three times: ¾ cup sifted cake flour, ⅞ cup sugar, and ¼ cup cocoa.

Beat egg whites until foamy throughout.

Gradually add 2 T at a time, ¾ cup sugar. Beat about 10 seconds after each addition. Continue beating after last addition until meringue is firm and holds stiff straight peaks when beater is lifted out.

Place flour and cocoa and sugar mixture in sifter and sift about 3T over entire surface of meringue. Fold gently with wire whip or scraper until flour-cocoa-sugar mixture disappears using about 8-10 complete folding strokes turning the bowl a quarter of a turn with each stroke. Repeat this folding process until all the flour, sugar and cocoa mixture is folded in. Do not stir. Fold 8-10 more strokes. This mixture will be of bowl with rubber scraper and fold 8-10 more strokes. This mixture will be of bowl with rubber scraper and fold 8-10 more strokes. This mixture will be very thick. Gently fold in 1 ½ tsp vanilla. Lift the last portion lightly from the bowl into the pan being careful not to stir it.

Carefully cut through the batter going around the tube 5 or 6 times with a knife or steel spatula to break large air bubbles. Even batter in pan. Bake 30 - 35 minutes or until top springs back when touched.

Immediately turn pan upside down placing tube part over neck of funnel or bottle. Let cake hang in pan until cold.

To remove cake, loosen cake from sides and tube with spatula against the pan. Turn pan over and hit edge sharply on table to loosen. Split cake crosswise in three even layers with a saw-tooth knife. Spread chocolate fluff between layers. Keep in refrigerator until serving time.