- 1 1/2 cups sugar, divided
- 1 cup sifted cake flour
- 10 egg whites
- 1/2 teaspoon salt
- 1 1/4 teaspoons cream of tartar
- 1 tablespoon instant coffee powder
- 1/2 teaspoon vanilla extract
- Butter Cream Frosting
- Slivered almonds (optional)
How to Make It
Combine 1/2 cup sugar and flour; set aside.
Beat egg whites (at room temperature) until foamy; add salt. Beat until soft peaks form. Add cream of tartar; continue beating until peaks are stiff and glossy. Gradually fold in remaining 1 cup sugar. Sprinkle about one-fourth of flour mixture over whites; fold in carefully. Repeat procedure with remaining flour mixture, using one-fourth at a time. Fold in the coffee powder and vanilla.
Pour batter into an ungreased 10-ineh tube pan, spreading evenly with a spatula. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched. Remove from oven, and invert pan. Cool 40 minutes, and remove cake from pan. Spread Butter Cream Frosting over top of cooled cake and sprinkle with slivered almonds, if desired.