Ingredients

1/4 C. water
1 tsp. instant coffee powder
1 C. all-purpose flour; sifted
1 C. sugar; divided
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. vegetable oil
4 eggs; separated
1 tsp. vanilla extract
1/2 tsp. cream of tartar
Kahlua cream frosting:
2 Tbsp. Kahlua
1 tsp. instant coffee powder
1 tsp. water
2 C. whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract

Cooking Instructions

Dissolve instant coffee powder in 1/4 C. water; set aside. Sift together flour, 1/2 C. 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 1/2 C. sugar, 2 Tbls. 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 degrees 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 from pan. Cool and frost with Kahlua cream frosting. Kahlua Cream Frosting: Combine Kahlua, instant coffee powder, and water, stirring until smooth. Beat whipping cream, sugar, and vanilla until foamy; add coffee mixture, beating until firm peaks form.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)