Coffee Cloud Cake

• 1 Tbsp. instant coffee
• 1 c. boiling water
• 2 c. sifted all-purpose flour
• 2 tsp. double acting baking
• powder
• 1/2 tsp. salt
• 6 egg whites and yolks,
• separated
• 1/2 tsp. cream of tartar
• 2 c. sugar
• 1 tsp. vanilla
• 1 c. finely chopped pecans or
• walnuts

1. Stir coffee into water until dissolved. Cool. Heat
2. oven to 350 degrees. Sift together flour, salt and baking powder. In
3. large bowl, beat egg whites with cream of tartar until mounds
4. begin to form, then add 1/2 c. sugar, 2 tablespoons at a time,
5. continuing to beat until very stiff and straight peaks are
6. formed. Do not underbeat. In large bowl, beat egg yolks until
7. blended. Gradually beat in 1 1/2 cups sugar and vanilla. Now
8. beat at high speed until thick and lemony colored. To this
9. mixture, add flour mixture alternately with coffee. Fold in 1
10. cup nuts. Fold in stiff egg whites, 1/4 at a time, using no
11. more than 15 strokes each time. Pour into ungreased 10-inch
12. tube pan. Bake 60 to 70 minutes.

instant coffee, boiling water, flour, double acting baking, salt, egg whites, cream of tartar, sugar, vanilla, pecans, walnuts

Taken from www.epicurious.com/recipes/member/views/coffee-cloud-cake-1214324 (may not work)