Espresso Angel Food Cake
In large glass or metal bowl, combine all cake ingredients at low speed until moistened. Beat 1 minute at medium speed. Do not overbeat; batter may be thin. Pour batter into ungreased 10" tube pan.
Bake at 350ºF on lowest oven rack for 35-45 minutes or until top crust is deep golden brown and cracks are very dry.
Cool upside down on glass bottle or heatproof surface for 1 hour or until completely cool. Remove cooled cake from pan.
In large bowl, combine all frosting ingredients; beat until stiff peaks form. Frost sides and top of cake. Store in fridge.