Coffee Cloud Cake
¾ cup egg whites, at room temp.
½ tsp cream of tartar
2 cups sugar
6 egg yolks
2 cups all purpose flour
1 cup cold coffee
1 tbsp double acting baking powder
1 tsp vanilla extract
½ tsp salt
1 cup walnuts, finely chopped
Preheat oven to 350°F. In large bowl with mixer
at high speed, beat egg whites & cream of tartar
until soft white peaks form; beating at high speed,
gradually sprinkle in ½ cup sugar, 2 tbsps a time;
beat until sugar is completely dissolved & whites
stand in stiff peaks. Do not scrape side of bowl
during beating. Set aside.
In another large bowl with mixer at medium
speed, beat 1½ cups sugar, egg yolks, flour, coffee,
baking powder, vanilla & salt until light & fluffy.
Sprinkle egg whites with nuts; with rubber
spatula, gently fold flour mixture into whites, just
Pour batter into ungreased 10" tube pan &
bake 60 to 70 minutes until top springs back when
lightly touched with finger.