Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cake flour -- (not self-rising)
     1/2           cup  plus 1 tablespoon confectioners' sugar
  1 2/3           cups  egg whites -- (about 12 large)
  4          teaspoons  instant espresso-coffee powder
  1 1/2      teaspoons  cream of tartar
     1/2      teaspoon  salt
     1/2      teaspoon  plus 1/8 teaspoon ground cinnamon
  1 1/2      teaspoons  vanilla extract
  1 1/4           cups  sugar

Preparation:

Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners' sugar; set aside. In large bowl, with mixer at high speed, beat egg whites, instant espresso-coffee powder, cream of tartar, salt, and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in sugar, 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks. Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition, just until flour disappears. Spoon batter into ungreased 10-inch tube pan. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. In cup, mix remaining 1 tablespoon confectioners' sugar with 1/8 teaspoon cinnamon; sprinkle over top of c

Nutritional Information:

1595 Calories (kcal); 1g Total Fat; (0% calories from fat); 51g Protein; 344g Carbohydrate; 0mg Cholesterol; 1737mg Sodium