Preheat oven to 375 degrees F. On waxed paper, mix flour and 1/2 cup confectioners' sugar; set aside.
Use a large bowl, with mixer at high speed, beat egg whites, espresso, cream of tartar, salt and 1/2 teaspoon cinnamon until soft peaks form. Beat in vanilla. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time, until sugar completely dissolves and 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.
Spoon batter into ungreased 10-inch tube pan. Bake cake until top springs back when lightly touched with finger, 35 to 40 minutes. Invert cake in pan on funnel or bottle and 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 top of cake.