Directions:

Place oven rack at lowest position in oven. Preheat oven to 375 degrees F.

In a small bowl, sift together flour, 1/2 cup sugar, cocoa and cinnamon. Mix lightly until well blended.

In a large very clean, dry bowl of an electric mixer, mix egg whites and cream of tartar, salt and almond extract on medium speed until soft peaks form. Gradually add 3/4 cup sugar, beating at highest speed, until stiff peaks form; do not overbeat or the whites will become grainy.

Fold flour mixture, a little at a time, over beaten egg whites, folding in gently until blended.

Spoon batter into an ungreased 10- inch tube pan. Gently run a spatula through the batter to eliminate any air pockets.

Bake 30 to 35 minutes, or until a toothpick inserted into in the middle of the cake comes out clean.

Remove the cake from the oven and invert the pan over an upended funnel or bottle. Allow the cake to cool completely for about 1 hour.

Run a knife around the edges of the pan and the edges of the tube to loosen cake. Place serving platter over the top of the tube pan and carefully flip over allowing the cake to the slide out of the tube pan onto the serving platter.