Preheat oven to 375°F.
On waxed paper, mix flour and 1/2 cup confectioners' 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' sugar with remaining 1/8 teaspoon cinnamon; sprinkle over cake.