2 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. instant coffee
3/4 c. water
1/4 tsp. salt
1 c. sugar
2 tbsp. baking cocoa
1/2 c. salad oil
5 egg yolks
1 c. egg whites
1/2 c. sugar

Whip together until stiff: Vanilla to taste Sugar to taste

Sift together the flour, baking powder, salt, 1 cup sugar, instant coffee, and cocoa. Add the salad oil, egg yolks, and water. Beat on medium speed of an electric mixer until well blended. In another bowl, beat the egg whites and salt in mixer until foamy. Gradually beat in the half cup of sugar until glossy meringue is formed. Fold meringue into the cake batter. Pour into an ungreased angel food tube pan. Bake 1 hour at 350 degrees. Remove from oven and invert. Remove from pan. Cut into 3 layers and fill with whipped cream filling.