3/4 c. sifted cake flour
1 1/2 c. sifted powdered sugar
1/3 c. Dutch processed cocoa
2 tsp. powdered instant espresso coffee
1 1/2 c. egg whites (approx. 11)
1/4 tsp. salt
1 1/2 tsp. cream of tartar
1/2 c. granulated sugar

Sift together 3 times the first 4 ingredients. Place egg whites and salt in a large bowl and beat until just foamy. Sprinkle cream of tartar over surface and beat at high speed until stiff. Using a rubber spatula; fold in sugar a little at a time. Now fold in sifted flour mixture. Do not over mix. Pour the batter into an ungreased 10" tube pan. Cut through batter with a knife twice to break up air bubbles. Bake at 375 degrees for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan to cool about 1 hour. Use knife to loosen sides before removing from pan.