1 cup cake flour
1/2 cup powdered sugar
1 2/3 cups egg whites
4 teaspoons instant coffee powder, -- espresso type
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
1 tablespoon powdered sugar
1/8 teaspoon cinnamon
Preheat oven to 375 degrees.
On waxed paper, mix flour and 1/2 c. powdered 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 bottle or funnel; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. Mix remaining 1 tablespoon powdered sugar and 1/8 teaspoon cinnamon and sprinkle over top of cake.
You may use an angel food cake mix and add the espresso powder and cinnamon to the dry mix before adding the water with equally good results if you are pressed for time.
1/2 cup powdered sugar
1 2/3 cups egg whites
4 teaspoons instant coffee powder, -- espresso type
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
1 1/4 cups sugar
1 tablespoon powdered sugar
1/8 teaspoon cinnamon
Preheat oven to 375 degrees.
On waxed paper, mix flour and 1/2 c. powdered 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 bottle or funnel; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. Mix remaining 1 tablespoon powdered sugar and 1/8 teaspoon cinnamon and sprinkle over top of cake.
You may use an angel food cake mix and add the espresso powder and cinnamon to the dry mix before adding the water with equally good results if you are pressed for time.
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