1 tbsp. instant coffee
1 c. boiling water
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
6 egg whites
1/2 tsp. cream of tartar
2 c. sugar
6 egg yolks
1 tsp. vanilla extract
1 c. finely chopped walnuts

COFFEE BUTTERCREAM FROSTING:

9 tbsp. butter, softened
4 c. sifted confectioners sugar
5 tbsp. milk
4 tbsp. strong instant coffee

Stir coffee into boiling water until dissolved, then cool. Preheat oven to 350 degrees. Sift together flour, baking powder and salt.

In large bowl, beat egg whites with cream of tartar until soft mounds begin to form; then add 1/2 cup sugar, 2 tablespoons at a time, continuing to beat until very stiff, and straight peaks are formed. Do not underbeat. Set aside.

In large bowl, beat egg yolks until blended; then gradually beat in 1 1/2 cups sugar and vanilla. Now beat at high speed until thick and lemon colored, 5-10 minutes. Then to egg yolk mixture, add flour mixture alternately with cooled coffee, beginning and ending with flour mixture. Fold in finely chopped walnuts.

Into stiffly beaten egg whites, fold egg yolk mixture, one fourth at a time, using no more than 15 strokes for each addition. After last addition, continue folding just until evenly blended.

Pour batter into ungreased 10 inch tube pan. Bake 60-70 minutes or until cake springs back when touched lightly with finger.

To make frosting: With electric mixer at medium speed, thoroughly mix butter and sugar until light and fluffy. Blend in milk and instant coffee. Beat until very smooth and of spreading consistency.