Preparation / Directions:
1. Sift cake flour and 1 1/4 cups of powdered sugar together in a small bowl. Set aside.
2. Place room temperature egg whites, espresso, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form.
3. Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve.
4. Keep beating at high speed until egg whites form stiff peaks; carefully fold in flour mixture.
5. Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated 375 degree oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely.
6. Loosen cake from sides of pan with a narrow metal spatula.
Icing: 1. Mix espresso powder and 1 teaspoon of cocoa powder into hot water until dissolved. Stir in 1 1/2 cups of powdered sugar.
2. Drizzle icing over cake; sprinkle with remaining cocoa powder.
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