2 tbsp (25 mL) instant coffee
1 cup (250 mL) warm water
2 ¼ cups (550 mL) sifted cake and pastry flour
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
6 eggs, yolks and whites separated
½ tsp (2 mL) cream of tartar
2 cups (500 mL) sugar, divided
1 tsp (5 mL) vanilla
1 cup (250 mL) filberts, very finely chopped
Heat oven to 350° (175°C). Dissolve coffee in water in small bowl. Set aside. In medium size bowl, sift together flour, baking powder and salt. In a large bowl, beat 6 egg whites and cream of tartar at high speed until soft peaks form. Gradually beat in ¾ cup (175 mL) of the sugar, 2 tbsps (25 mL) at a time, continuing to beat until stiff peaks form. In a separate medium sized bowl, beat egg yolks and vanilla at high speed until well mixed. Gradually beat in remaining sugar until mixture is thick and lemon coloured, about 6 minutes. Alternately fold in sifted dry ingredients and coffee. Fold in nuts. Carefully fold egg yolk mixture into beaten whites, about ¼ at a time. Pour mixture into an ungreased, deep 10 –inch (25.5 cm) tube pan. Bake 55 to 60 minutes or until top springs back when lightly touched. Turn pan upside down and let cake hang until cool. Loosen sides of cake with knife or long metal spatula. Remove from pan. Frost with Lemon Cream Icing.
Lemon Cream Icing
2 cups (500 mL) whipping cream
1 pkg 3.4 oz (99g) instant lemon pudding mix
2 tsp (10 mL) grated lemon zest
Combine all ingredients. Mix well. Let sit for a few minutes until mixture thickens.
Makes 10-12 servings.