INGREDIENTS
6 eggs, seperated
1/2 tsp cream of tartar
1 cup sugar, divided
2 cups cake flour
1 cup water
1 Tbsp baking powder
1 Tbsp instant espresso coffee
1/2 tsp salt
1/2 tsp vanilla
DIRECTIONS
In a small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in 1/2 cup of sugar 2 Tbsp at a time beating well after each addition. Whites should stand in stiff glossy peaks. Set aside. Preheat oven to 350 degrees. In a large bowl at medium speed, beat yolks, flour and water, baking powder, espresso, salt, vanilla and 1/2 cup sugar until light and fluffy, about 3 minutes. With a whisk fold in egg white mixture into yolk mixture just until blended. Pour batter into ungreased tube pan. Bake 60 – 65 minutes. Invert pan on the neck of a bottle and cool completely. Loosen cake from pan and remove to plate.
Frosting:
Prepare 1/2 pkg of whipped topping as package directs but add 1 tsp instant espresso. Spread on cooled cake. Serves 12.