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Preheat oven to 350F
2 tbsp. instant coffee powder
3/4 cup boiling water
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tbsp. baking powder
1 tsp. salt
3/4 cup granulated sugar
1/2 cup oil
6 egg yolks
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
1 cup finely chopped walnuts
Dissolve coffee in water.
Set aside to cool.
Sift together flour, baking powder, salt and first amount of sugar.
Add cooled coffee, oil, yolks and vanilla.
Beat smooth (1/2 minute with mixer).
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
Press into sides of cake, walnuts.
2 tbsp. instant coffee powder
3/4 cup boiling water
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tbsp. baking powder
1 tsp. salt
3/4 cup granulated sugar
1/2 cup oil
6 egg yolks
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
1 cup finely chopped walnuts
Dissolve coffee in water.
Set aside to cool.
Sift together flour, baking powder, salt and first amount of sugar.
Add cooled coffee, oil, yolks and vanilla.
Beat smooth (1/2 minute with mixer).
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold egg yolk mixture into meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
Press into sides of cake, walnuts.