1 1/2 c Egg whites
1 1/4 c Granulated sugar; plus
2 tb Granulated sugar
1 c All-purpose flour
1 ts Ground cinnamon
1 1/2 ts Cream of tartar
1 tb Instant coffee powder or
-granules;
Preferably espresso
Use either a 10- by 4-inch tube pan or a 9- to 10-inch round cake pan
with sides at least 3 inches high (a removable bottom is helpful).
Check that one rack is in the middle of the oven and heat the oven to
325 degrees. If the pan has a removable bottom, do nothing to it. If
it does not, lightly butter the bottom. Line the bottom with waxed
paper or parchment paper cut to fit, and lightly butter the paper.
Thoroughly mix 1/4 cup of the sugar and the flour in a small bowl.
Mix the 2 tablespoons sugar and the cinnamon in a small dish. Have
all ingredients and tools at hand. Pour the egg whites into the bowl
in which you will be making the batter. Beat the egg whites with an
electric mixer on medium speed for about 2 minutes, until frothy and
well broken up. Add the cream of tartar and increase speed to
medium-high. Beat until the whites lose their yellow cast, greatly
increase in volume, and start to turn white. With the mixer running,
slowly sprinkle the remaining 1 cup sugar over the whites. After 3 or
4 tablespoons, add the coffee powder. Beat until the whites become
very thick, very glossy, and pale beige, and the beaters leave a deep
trail. Depending on the mixer, this need only take about 3 minutes
total. Reduce the speed to the lowest possible. Quickly sprinkle the
flour-sugar mixture over the whites. As soon as it is all added but
not completely mixed in, stop the machine and remove the bowl. With a
rubber spatula or a large metal spoon, complete mixing in the flour
by folding or gently stirring. Stop just as soon as the flour seems
blended in. With a rubber spatula, scrape about half the 8 to 9 cups
batter into the pan and spread evenly. Sprinkle the cinnamon sugar
evenly over the surface. Drop spoonfuls of the remaining batter over
the cinnamon sugar and spread fairly evenly. Using the spatula,
inscribe a circle deep in the batter to release any large air
bubbles. 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. Turn the pan upside down
on a wire rack. Let cool completely. Loosen the edges (and tube) with
a knife. Turn out the cake, loosen and remove the pan bottom, or peel
off the paper. Store airtight 1 day at room temperature before
serving or freezing. This recipe yields ?? servings.
Yields
1 servings