1 1/2 c. sifted sugar                 350 degree oven
1 c. sifted cake flour                35 to 45 minutes
1/2 tsp. salt
1 1/4 c. egg whites (may require as many as a dozen eggs)
1 1/2 tsp. cream of tartar
1/2 tsp. vanilla
1 tbsp. instant coffee

Combine 1/2 c. sugar and flour and sift 4 times. Add salt to egg whites in a mixing bowl and beat until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Add remaining sugar, 1/4 c. at a time, and beat until stiff peaks form. Fold in the vanilla and coffee. Fold in flour mixture, 1/2 c. at a time. Pour into ungreased 10-inch tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from oven and invert the pan on a rack.

Icing
1/2 c. butter
1/4 tsp. salt
2 1/2 c. confectioners' sugar
3 to 4 tbsp. milk
1 tsp. vanilla
2 tbsp. instant coffee
Slivered toasted almonds

Cream the butter and salt in a bowl. Sift the sugar and add to the creamed mixture, small amount at a time, beating well after each addition. Add enough milk for spreading consistency and mix well. Add vanilla and coffee and beat until light and fluffy. Spread over cake and sprinkle generously with almonds.

Alternate recipe: Don't ask why we know this, but if you use all-purpose flour and use only 6 or 8 egg whites, the cake falls into a delicious gooey confection.

From the Southern Living Desserts Cookbook, © 1971