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Also need a 10-inch round cake pan with sides at least 3 inches high or a 10 x 4-inch tube pan (a removable bottom is helpful).
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Check that one rack is in the middle of the oven and heat the oven to 325 degrees.
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If the pan has a removable bottom, do nothing to it.
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If it does not, lightly butter the bottom.
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Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper.
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Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
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Mix the 2 tablespoons sugar and the cinnamon in a small dish.
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Have all ingredients and tools at hand.
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9
Pour the egg whites into the bowl in which you will be making the batter.
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Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up.
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Add the cream of tartar and increase speed to medium-high.
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Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white.
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With the mixer running, slowly sprinkle the remaining 1 cup sugar over the whites.
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14
After 3 or 4 tablespoons, add the coffee powder.
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Beat until the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail.
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depending on the mixer, this need only take about 3 minutes total.
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Reduce the speed to the lowest possible.
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Quickly sprinkle the flour-sugar mixture over the whites.
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As soon as it is all added but not completely mixed in, stop the machine and remove the bowl.
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With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring.
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Stop just as soon as the flour seems blended inches.
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With a rubber spatula, scrape about half the 8 to 9 cups batter in the pan and spread evenly.
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Sprinkle the cinnamon sugar evenly over the surface.
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Drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly evenly.
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Using the spatula, trace a circle deep in the batter to release any large air bubbles.
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Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean- about 50 minutes.
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Turn the pan upside down on a wire rack.
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Let cool completely.
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Loosen the edges (and tube) with a knife.
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30
Turn out the cake, loosen and remove the pan bottom, or peel off the paper.
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31
Store airtight 1 day at room temperature before serving or freezing.
