1/4 c Water
1 ts Instant coffee powder
1 c All-purpose flour; sifted
1 c Sugar; divided
1 1/2 ts Baking powder
1/4 ts Salt
1/4 c Vegetable oil
4 Eggs; separated
1 ts Vanilla extract
1/2 ts Cream of tartar
Kahlua cream frosting
See recipe for
- Dissolve instant coffee powder in 1/4 cup water; set aside. Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl. Make a well in center; add oil, egg yolks, water and coffee mixture, and vanilla.
- Beat at high speed of an electric mixer about 5 minutes or until satiny
smooth. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
- Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.
- Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Yield: one 10-inch cake.
