1 1/2 c  Superfine sugar

    3/4 c  Cake flour

    1/3 c  Cocoa

           - preferably Dutch process
      2 tb Instant espresso powder

      2 c  Egg whites

           -(1 C equals about 8 large)
  1 1/2 ts Cream of tartar

    1/4 ts Salt

      2 ts Vanilla extract

-------------------------CAPPUCCINO FLUFF FROSTING-------------------------
      2 lg Egg whites

    1/2 tb Superfine sugar

    3/4 c  Light corn syrup

     12    Marshmallows

           - each cut into 8 pieces
           - (use scissors)
      2 ts Vanilla extract

      2 tb Cocoa

           - preferably Dutch process
      2 ts Instant espresso powder

      1 pn Salt

  Angel cake is not only no-cholesterol and no-fat but absolutely delicious
  with a light, puffy texture. Here, the cappuccino flavor is so deep that
  it's hard to believe that it lacks any fat at all. PREHEAT OVEN TO 375F
  with rack in center of oven. Have an ungreased 10-inch tube pan ready.
  Divide sugar in half. Sift 1/2 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 3/4 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. Keep cake at room temperature 2 days, well covered, or frozen
  (airtight) as long as 3 months. Be sure to thaw at room temperature in
  wrapping. Frost. CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn
  syrup in top of double boiler. Place over simmering water. Immediately use
  mixer at medium speed to beat ingredients until fluffy, white and warmed
  through, about 5 minutes. Stir in marshmallows. Once combined, beat at
  lowest speed until marshmallows are melted and mixture is smooth. Remove
  from heat. Stir in vanilla, cocoa, espresso and salt. Spread on top and
  sides of cake. Yield: frosting for 1 10-inch tube cake.