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MOCHA CINNAMON ANGEL FOOD CAKE




List of Ingredients



• 1 1/2 CUPS SUGAR
  
• 1/2 CUP PLUS 1 TABALESPOON SIFTED CAKE FLOUR, SIFT BEFORE MEASURING
  
• 1/2 CUP UNSWEETENED COCOA POWDER
  
• 1 TEASPOON CINNAMON
  
• 1 TEASPOON ESPRESSO OR INSTANT COFFEE GRANULES
  
• 1/4 TEASPOON SALT
  
• 12 EGG WHITES AT ROOM TEMPERATURE
  
• 1 1/4 TEASPOONS CREAM OF TARTARA
  
• 2 TEASPOONS VANILLA
  
• 1 TEASPOON CONFECTIONERS' SUGAR
  






Instructions



1. PREHEAT OVEN TO 375°.
   
2. SIFT TOGETHER 3/4 CUPS SUGAR, CAKE FLOUR, COCOA POWDER, CINNAMON, ESPRESSO OR COFFEE GRANULES AND SALT IN A BOWL. SET ASIDE.
   
3. IN A MEDIUM BOWL, WITH MIXER AT LOW SPEED, BEAT EGG WHITES 1 TO 2 MINUTES OR UNTIL FROTHY AND SMALL BUBBLES APPEAR, SPRINKLE CREAM OF TARTAR OVER WHITES. WITH MIXER AT MEDIUM SPEED, ADD REMAINING 3/4 CUPS SUGAR IN A SLOW STEADY STREAM, BEATING UNTIL ALL OF THE SUGAR HAS BEEN ADDED.SCRAPE SIDES AND BOTTOM OF BOWL WITH A RUBBER SPATULA. ADD VANILLA AND CONTINUE BEATING ON MEDIUM SPEED UNTIL WHITES ARE STIFF BUT NOT DRY.
   
4. SIFT ONE THIRD OF FLOUR MIXTURE OVER BEATEN WHITES WITH A RUBBER SPATULA IN A OVER AND UNDER MOTION QUICKLY FOLDING INTO WHITES, SCRAPE SIDES AND BOTTOM OF BOWL AGAIN.
   
5. REPEAT 2 MORE TIMES USING ONE HALF OF THE REMAINING FLOUR MIXTURE EACH TIME, MAKING SURE ALL FLOUR IS INCORPORATED INTO WHITES.
   
6. POUR BATTER INTO AN UNGREASED 9" OR 10" TUBE PAN, SMOOTH TOP.
   
7. BAKE IN LOWER RACK OF OVEN FOR 25 TO 30 MINUTES OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN.
   
8. REMOVE PAN FROM OVEN AND COOL A FEW MINUTES, INSERT A THIN KNIFE OR METAL SPATULA AROUND EDGE OF PAN, INVERT CAKE ONTO SERVING PLATTER. LET COOL COMPLETELY. SPRINKLE WITH CONFECTIONERS' SUGAR.
   
   
9. 12 SERVINGS
   
10. SERVE WITH RASPBERRY CHOCOLATE MOUSSE ( RECIPE UNDER DESSERT-MOUSSE)