Coffee Cloud Cake

Directions

1. 1
   Dissolve 1 tablespoon granules in boiling water.
2. 2
   Set aside. Combine flour, baking powder and salt; set aside.
3. 3
   Beat egg yolks in a large mixing bowl until thick and pale.
4. 4
   Gradually add 1 1/2 cups sugar; beat until blended.
5. 5
   Beat an additional 5 minutes at high speed.
6. 6
   Add reserved flour mixture to egg yolk mixture, alternately with reserved coffee mixture, beginning and ending with flour mixture.
7. 7
   Mix after each addition.
8. 8
   Stir in vanilla and 1 cup walnuts.
9. 9
   Beat egg whites and cream of tartar at high speed of an electric mixer until foamy.
10. 10
    Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes).
11. 11
    Fold one-fourth of egg white mixture into egg yolk mixture; carefully fold in remaining egg white mixture.
12. 12
    Pour batter into an ungreased 10-inch tube pan. Bake at 350° for 60 to 70 minutes or until cake springs back when lightly touched.
13. 13
    Invert pan, using a narrow metal spatula; remove from pan.
14. 14
    Place on a serving plate.