Coffee Cloud Cake

Photo: flickr user dichohecho

Ingredients

1 tablespoon instant coffee dissolved in 1 cup hot water (or 1 cup freshly-brewed 2 cups sifted all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

6 egg whites

6 egg yolks

2 cups cups sugar (divided into ½ and 1-½ cups)

1 teaspoon vanilla extract or coffee liquer

1 cup finely chopped walnuts

Preparation

Preheat oven to 350°F.

Prepare coffee and set aside to cool.

Sift together flour, baking powder and salt. Set aside.

In a large bowl, place egg whites and 1/2 cup sugar. Beat with electric mixer at high speed for 5 minutes or until stiff peaks form. Set aside.

In a large bowl, place egg yolks, remaining sugar and vanilla. Beat with electric mixer at high speed until mixture is lemon-colored (maximum of 10 minutes). At low speed, add flour mixture alternately with cooled coffee (beginning and ending with flour mixture).

Fold in finely chopped walnuts.

Using a rubber spatula or wire whisk gently fold in the egg yolk mixture into the beaten egg whites, 1/4 cup at a time using no more than 15 strokes for each addition. After the last of the egg yolk mixture has been added continue folding just until evenly blended.

Pour batter into an ungreased 10-inch tube pan or scoop into muffin pans lined with greaseproof paper.

Lightly tap the pan to allow the batter to settle.

Place in the oven and bake for 60-70 minutes if you are using a tube pan or 20 minutes if you are using muffin pans.

Remove from the oven and allow to cool in pan (if you are not using muffin pans).