Instructions: Mix the flour, salt, and coffee. Beat the egg yolks until color has lightened and they have thickened; then, fold into dry ingredients. Beat the egg whites and cream of tartar to stiff peaks. Bring the sugar and water to a boil, and cook to the hard crack stage. Pour over the egg whites whilst beating constantly.

Fold the egg whites into the batter, and bake in a bain marie in a 300 degree oven until an inserted knife comes out clean, 30 min. Allow to cool completely before removing from the pan.

Icing

1/2 c butter [DO NOT SUBSTITUTE]

4 C powdered sugar
2 - 4 t instant coffee
heavy cream

Cream the butter until light and fluffy, then beat in the powdered sugar a cup at a time. Mix in the powdered coffee, then beat in cream a tablespoonful at a time until the frosting reaches the desired consistency.

Ice the cooled cake, dust with powdered sugar or finely powdered instant coffee for a nice finish.

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