Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cake flour
  1 1/4           cups  powdered sugar
  12             large  egg whites
  4        tablespoons  instant espresso granules
  1 1/2      teaspoons  cream of tartar
     1/4      teaspoon  salt
  1 1/2      teaspoons  vanilla extract
  1 1/4           cups  granulated sugar
                        ***MOCHA ICING***
  2          teaspoons  instant espresso powder
  3          teaspoons  cocoa powder -- divided
  2        tablespoons  hot water
  1 1/2           cups  powdered sugar

Preparation:

1. Sift cake flour and 1 1/4 cups of powdered sugar together in a small bowl. Set aside. 2. Place room temperature egg whites, espresso, cream of tartar, and salt in a large mixing bowl. Beat at high speed until soft peaks form. 3. Add vanilla and continue beating. Gradually incorporate granulated sugar, a few tablespoons at a time so that sugar can dissolve. 4. Keep beating at high speed until egg whites form stiff peaks; carefully fold in flour mixture. 5. Spoon batter into an ungreased 10-inch tube pan. Bake in a preheated 375 degree oven for 35 to 40 minutes or until cake springs back when lightly touched. Invert pan and cool completely. 6. Loosen cake from sides of pan with a narrow metal spatula. Icing: 1. Mix espresso powder and 1 teaspoon of cocoa powder into hot water until dissolved. Stir in 1 1/2 cups of powdered sugar. 2. Drizzle icing over cake; sprinkle with remaining cocoa powder.

Nutritional Information:

241 Calories (kcal); trace Total Fat; (0% calories from fat); 4g Protein; 56g Carbohydrate; 0mg Cholesterol; 100mg Sodium