1 1/4 c. sifted cake flour
1 1/4 c. sugar, divided
1/3 c. unsweetened cocoa
1 tsp. ground cinnamon
12 egg whites
1 tsp. cream of tartar
1 tsp. instant espresso powder
2 tbsp. warm water
1 tsp. vanilla extract
1 tbsp. powdered sugar

Sift flour, 3/4 cup sugar, cocoa, and cinnamon together 3 times; set aside. Beat egg whites and cream of tartar in an extra-large bowl at high speed of an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 2 tablespoons at a time. Fold in gently after each addition. Combine espresso powder and water. Fold espresso mixture and vanilla into batter. Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with a knife. Bake at 300 degrees for 50 minutes or until cake springs back when lightly touched. Remove cake from oven; invert pan, and cool completely. Loosen cake from sides of pan. Sift powdered sugar over cooled cake. (Yield: 12 servings.)