Preheat oven to 350°.
Combine flours, 3/4 cup sugar, and cinnamon in a medium bowl; set aside. Combine espresso powder and hot water in a small bowl; set aside.
Combine egg whites, cream of tartar, and salt in a large bowl; beat to soft peaks. Add remaining 3/4 cup sugar in small batches; beat until stiff peaks form.
Add espresso mixture and vanilla extract to eggs; fold in gently. Add flour mixture in 1/4 cup batches; fold in gently to not deflate eggs. Pour or spoon mixture evenly into an ungreased tube pan. Run spatula carefully through mixture to get rid of any air pockets.
Bake at 350° for 45 minutes or until cake springs back when touched lightly. Invert pan to cool completely. To remove cake from pan, run a knife around the edges of the pan. Cut cake with a serrated knife.
Serve with whipped cream and caramel sauce.