180°C, 350°F, Gas Mark 4
Serves 6


1 tspn baking powder 1 tspn salt
11 ¼ oz granulated sugar 4 fl oz vegetable oil
16 fl oz whipped cream Coffee liqueur
6 fl oz strong black coffee (at room temperature) 1 tspn vanilla essence
6 egg whites ¼ tspn cream of tartar
6 egg yolks icing sugar
10 oz Flour

Sift together flour, baking powder, salt and 1 cup sugar. Add oil, egg yolks, coffee, and vanilla. Beat with electric mixer, until smooth - about 30 seconds.

Beat egg whites with cream of tartar to soft peaks; gradually add ½ cup sugar, beating constantly until mixture holds stiff, shiny peaks. Fold first mixture gently but thoroughly into egg whites. Pour into greased 10 inch tube pan.

Bake in oven for 1 hour or until cake springs back when lightly touched on top. Invert and let cool in pan. When cool, loosen edges and turn out cake.

Beat whipping cream until soft peaks form; beat in icing sugar and coffee liqueur and continue whipping until stiff. Split cake into 3 or 4 layers and fill with whipped cream mixture.