FYI's Baking with Coffee - Chocolate Coffee Angel Food Cake

FYI's Baking with Coffee Chocolate Coffee Angel Food Cake

1 1/4 cups sugar, divided

3/4 cup plus 1 tablespoon sifted cake flour

3 tablespoons unsweetened cocoa

2 teaspoons instant coffee granules

11 egg whites (room temperature)

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon powdered sugar

In a small bowl, sift together 1/2 cup sugar, flour, cocoa, and coffee granules.
Set aside.
In a large bowl, beat egg whites until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Fold in flour mixture into egg whites, 1/4 cup at a time.
Fold in vanilla.
Pour batter into an ungreased 10" tube pan, spreading evenly.
Break large air pockets.
Bake at 375^o F for 35 minutes or until cake springs back when lightly touched.
Invert pan, let cool completely.
Loosen cake from side of pan using a narrow metal spatula, remove from pan.
Sprinkle cake with powdered sugar.