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Sponge Cake, Coffee Cloud (P, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: 10 to 14 slices

2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
6 eggs, separated
1/2 tsp. cream of tartar
1-1/2 cups sugar
1 tsp. vanilla
1 tbsp. instant coffee powder mixed in 1/2 cup water, cooled
1 cup walnuts, chopped (optional)

Preheat oven to 350°F. Sift dry ingredients. Beat egg whites with cream of tartar. Add half the sugar, 2 tbsp. at a time. Continue beating until soft peaks form.

Beat egg yolks. Add, gradually, the other half sugar, then vanilla. Beat until thick and lemon colored.

Add dry ingredients alternately with coffee to egg yolk mixture beginning and ending with dry ingredients. Blend thoroughly after each addition.

Fold in nuts. Fold in stiffly beaten egg whites, 1/4 at a time, into mixture.

Pour into 10" ungreased tube pan. Bake for 60 to 65 minutes or until tester comes out clean.

Invert and cool in pan.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A