Coffee Chiffon Cake

Directions

Dissolve instant coffee powder in ¼ cup water; set aside.

Sift together flour, ½ cup sugar, baking powder, and salt in a mixing bowl.

Make a well in center; add oil, egg yolks, water and coffee mixture, and vanilla.

Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.

Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.

Add remaining ½ cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.

Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.

Bake at 325℉ (160℃) F for 1 hour or until cake springs back when lightly touched.

Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove.