Mocha Angel Cake with Chai-Spiced Cream

In a very large bowl, let egg whites stand at room temperature for 30 minutes. Meanwhile, sift flour, powdered sugar, cocoa powder, and espresso powder together three times; set aside in a bowl.

Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees F. Add cream of tartar and vanilla extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sift about one-fourth of the flour mixture over beaten egg whites. Fold in gently. Repeat, folding in remaining flour mixture by thirds. Spoon into an ungreased 10-inch tube pan. Using a table knife, gently cut through batter to remove any large air pockets.

Bake on the lowest oven rack for 30 to 35 minutes or until top springs back when lightly touched. Immediately invert cake in pan; let stand until completely cool. Loosen side of cake from pan; remove cake.

To make Chai-Spiced Cream, place thawed light whipped dessert topping in a medium bowl. Add ground cardamom, ground cinnamon, ground cloves, ground nutmeg, ground black pepper, and ground ginger. Fold gently to combine.

Spoon Chai-Spiced Cream in 12 small mounds around the edge of the top of the cake. If desired, top each mound with a coffee bean.