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1
Use either a 10- by 4-inch tube pan or possibly a 9- to 10-inch round cake pan with sides at least 3 inches high (a removable bottom is helpful).
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2
Check which one rack is in the middle of the oven and heat the oven to 325 degrees.
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3
If the pan has a removable bottom, do nothing to it.
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4
If it does not, lightly butter the bottom.
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5
Line the bottom with waxed paper or possibly parchment paper cut to fit, and lightly butter the paper.
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6
Thoroughly mix 1/4 c. of the sugar and the flour in a small bowl.
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7
Mix the 2 Tbsp.
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8
sugar and the cinnamon in a small dish.
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9
Have all ingredients and tools at hand.
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10
Pour the egg whites into the bowl in that you will be making the batter.
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11
Beat the egg whites with an electric mixer on medium speed for about 2 min, till frothy and well broken up.
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12
Add in the cream of tartar and increase speed to medium-high.
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13
Beat till the whites lose their yellow cast, greatly increase in volume, and start to turn white.
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14
With the mixer running, slowly sprinkle the remaining 1 c. sugar over the whites.
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15
After 3 or possibly 4 Tbsp., add in the coffee pwdr.
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16
Beat till the whites become very thick, very glossy, and pale beige, and the beaters leave a deep trail.
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17
Depending on the mixer, this need only take about 3 min total.
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18
Reduce the speed to the lowest possible.
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19
Quickly sprinkle the flour-sugar mix over the whites.
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20
As soon as it is all added but not completely mixed in, stop the machine and remove the bowl.
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21
With a rubber spatula or possibly a large metal spoon, complete mixing in the flour by folding or possibly gently stirring.
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22
Stop just as soon as the flour seems blended in.
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23
With a rubber spatula, scrape about half the 8 to 9 c. batter into the pan and spread proportionately.
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24
Sprinkle the cinnamon sugar proportionately over the surface.
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25
Drop spoonfuls of the remaining batter over the cinnamon sugar and spread fairly proportionately.
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26
Using the spatula, inscribe a circle deep in the batter to release any large air bubbles.
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27
Bake till 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 min.
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28
Turn the pan upside down on a wire rack.
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29
Let cold completely.
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30
Loosen the edges (and tube) with a knife.
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31
Turn out the cake, loosen and remove the pan bottom, or possibly peel off the paper.
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32
Store airtight 1 day at room temperature before serving or possibly freezing.
