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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)