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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/4 cups sifted cake flour |
1 cup sugar, divided |
1/3 cup unsweetened cocoa |
1 teaspoon ground cinnamon |
12 large egg whites |
1 teaspoon cream of tartar |
1 tablespoon instant coffee granules |
2 tablespoons warm water |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 300°.
2. Sift flour, 3/4 cup sugar, cocoa, and cinnamon together 3 times.
3. Beat egg whites and cream of tartar in an extra-large bowl with a mixer at high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Sift flour mixture over egg white mixture, 1 tablespoon at a time; fold in gently after each addition. Combine coffee granules and water. Fold coffee mixture and vanilla into batter.
4. Spoon batter into an ungreased 10-inch tube pan; spread evenly with a spatula. Break large air pockets by cutting through batter with knife.
5. Bake at 300° 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, using a narrow metal spatula; remove from pan.
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