1 tbsp. instant coffee
1 c. boiling water
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
6 egg whites (3/4 c.)
1/2 tsp. cream of tartar
1/2 c. sugar
6 egg yolks (1/2 c.)
1 1/2 c. sugar
1 tsp. vanilla
1 c. nuts, ground fine

Dissolve coffee in boiling water, or use 1 cup strong coffee; cool. Sift together flour, baking powder, and salt. Beat egg whites with cream of tartar in large bowl at high speed until very soft mounds begin to form; add 1/2 cup sugar, 2 tablespoons at a time, and continue beating until very stiff, straight peaks form when beater is raised - do not underbeat. Set aside.

Beat egg yolks in large mixer bowl until blended; gradually add sugar and vanilla and beat at high speed until thick and lemon colored, 4-5 minutes. Add dry ingredients alternately with cooled coffee, beginning and ending with dry ingredients; blend thoroughly after each addition. With electric mixer, use low speed. Fold in nuts; blend thoroughly. Fold yolk mixture 1/4 at a time into stiff egg whites; fold about 15 strokes after each addition. After last addition, continue folding just until evenly blended.

Pour into ungreased 10 inch tube pan and cut through batter 3-4 times to remove large air bubbles. Bake in 350 degree oven 60-70 minutes. Invert immediately and cool in pan at least 1 hour. Frost and sprinkle with more chopped nuts, if desired.

Coffee Icing: Cream 2 tablespoons butter; blend in 2 cups sifted confectioners' sugar and 1 1/2 teaspoons instant coffee; cream well. Gradually add 2 tablespoons plus 2-3 teaspoons milk until of spreading consistency.