Coffee Cloud Cake
By: Veronica C. Mesia
Published: Sunday, February 21, 2010 - 4:34pm

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

1 Preheat oven to 350°F. 2 Prepare coffee and set aside to cool. 3 Sift together flour, baking powder and salt.  Set aside. 4 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. 5 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). 6 Fold in finely chopped walnuts. 7 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. 8 Pour batter into an ungreased 10-inch tube pan or scoop into muffin pans lined with greaseproof paper. 9 Lightly tap the pan to allow the batter to settle. 10 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. 11 Remove from the oven and allow to cool in pan (if you are not using muffin pans).