5 eggs, separated and brought to room temp.
1 c. sugar
1 tsp. vanilla
1/2 tsp. instant coffee dissolved in
3 tbsp. boiling water
1 c. flour
1 tsp. baking powder

FROSTING:

2 c. whipping cream
2 tbsp. sugar
1/4 c. very strong cold coffee
2 tbsp. coffee liquor
Chopped walnuts or almonds

Cake: Preheat oven to 350 degrees. Combine egg yolks and sugar in large bowl. Beat about 5 minutes until thick and lemon colored. Blend in vanilla and dissolved coffee. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10 inch tube pan. Bake 30 minutes. Invert onto rack until completely cool.

Frosting: Slice cake crosswise into thirds. Whip cream with sugar until soft peaks form. Add coffee and liquor. Beat until stiff. Use 1/3 of cream frosting to fill layers and remainder to frost entire cake. Chill until whipped cream on cake is slightly firm. Press nuts on top. Chill four hours before serving.