Espresso Cake

Directions

Sift cake flour and 1¼ cups of powdered sugar together.

Set aside.

Place room temperature egg whites, espresso, cream of tartar.

Beat at high speed until soft peaks form.

Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve.

Keep beating at high speed until egg whites form stiff peaks.

Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated 375℉ (190℃) oven for 35 to 40 minutes or until cake springs back when lightly touched.

Invert pan and cool completely.

Loosen cake from sides of pan with a narrow metal spatula. Ice with ingredients by combining them.