Double Cappuccino Heaven

Directions

PREHEAT OVEN TO 375℉ (190℃) F with rack in center of oven.

Have an ungreased 10-inch tube pan ready.

Divide sugar in half.

Sift ½ 3 times. Set aside. Sift other half with flour, cocoa and espresso powder 3 times.

Set aside. Put egg whites in 4-quart grease-free bowl.

Beat on low speed with mixer until frothy.

Add cream of tartar and salt.

Increase speed to medium. Beat until whites are whipped and hold their shape but are still soft and moist.

Add ¾ cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added.

Add vanilla. Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth.

Gently but thoroughly fold in flour mixture, by thirds.

Transfer to baking pan.

Smooth surface with spatula. Cut through batter in 6 places to break any large air pockets.

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.

Invert and rest tube on inverted custard cup.

Prop pan extensions with crumpled foil to secure pan.

Cool completely.

When cake is completely cool, use flexible knife to loosen it from sides of pan.

Invert onto rack.