<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners&amp;#039; sugar; set aside. In large bowl, with mixer at high speed, beat egg whites, instant espresso-coffee powder, cream of tartar, salt, and 1/2 teaspoon cinnamon until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in sugar, 2 tablespoons at a time, beating mixture until sugar completely dissolves and egg whites stand in stiff, glossy peaks. Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition, just until flour disappears. Spoon batter into ungreased 10-inch tube pan. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan. With metal spatula, carefully loosen cake from pan; place on cake plate. In cup, mix remaining 1 tablespoon confectioners&amp;#039; sugar with 1/8 teaspoon cinnamon; sprinkle over top of cake."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a6819/seattle-cappuccino-angel-food-cake-417/>