Coffee Cloud Sponge Cake

Ingredients 1 tablespoon instant coffee 1 cup boiling water 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 6 eggs, separated 1/2 teaspoon cream of tartar 1/2 cup sugar 1 1/2 cups sugar 1 teaspoon vanilla 2 tablespoons butter 2 cups confectioner's sugar 1 1/2 teaspoons instant coffee 2 1/2 tablespoons milk

Instructions Preheat oven to 350. Dissolve instant coffee in boiling water. Cool. Sift flour, baking powder, and salt. Set aside. Beat egg whites with cream of tartar til they form soft mounds. Add 1/2 cup sugar and beat til stiff. Set aside. Beat yolks with 1.5 cups sugar and vanilla until lemon colored. Add dry ingredients alternately with cooled coffee at low speed. Fold egg mixture 1/4 at a time into egg whites. (15 strokes after each addition, per Aunt Pauline.) Pour into ungreased tube pan and bake for 60-70 minutes. Turn upside to cool for at least one hour. Make icing. Cream butter with confectioner's sugar, instant coffee, and milk. Pour on top of cooled cake and let it drip down the sides.

Notes I adored Auntie Pauline and loved when she gave me this recipe with very explicit directions. The cake is wonderful.

Source Auntie Pauline