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1
PREHEAT OVEN TO 375F (190C) F with rack in center of oven.
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2
Have an ungreased 10-inch tube pan ready.
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3
Divide sugar in half.
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4
Sift 1/2 3 times.
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5
Set aside.
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6
Sift other half with flour, cocoa and espresso powder 3 times.
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7
Set aside.
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8
Put egg whites in 4-quart grease-free bowl.
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9
Beat on low speed with mixer until frothy.
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10
Add cream of tartar and salt.
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Increase speed to medium.
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Beat until whites are whipped and hold their shape but are still soft and moist.
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13
Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added.
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14
Add vanilla.
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15
Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth.
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16
Gently but thoroughly fold in flour mixture, by thirds.
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17
Transfer to baking pan.
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18
Smooth surface with spatula.
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19
Cut through batter in 6 places to break any large air pockets.
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20
Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown.
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21
Invert and rest tube on inverted custard cup.
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22
Prop pan extensions with crumpled foil to secure pan.
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Cool completely.
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24
When cake is completely cool, use flexible knife to loosen it from sides of pan.
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25
Invert onto rack.
