Coffee Sponge Cake

Preheat oven to 325F
3 tsp. instant coffee powder
1/4 cup boiling water
6 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
6 egg yolks
1/2 cup granulated sugar
1 cup pre-sifted Monarch soft wheat flour

Dissolve coffee in water.
Allow to cool.
Beat to form stiff but moist peaks, egg whites and cream of tartar.
Gradually beat in first amount of sugar.
Beat until very stiff and shiny.
Beat until thick and lemony, egg yolks.
Gradually beat in second amount of sugar and then cooled coffee mixture.
Sift over egg yolk mixture (in 4 portions), flour.
Fold gently after each addition.
Fold in meringue.
Turn into an ungreased 10" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake for 60 minutes.
Invert and cool in pan.
When cool, loosen edges and remove from pan.