1 tbsp. instant coffee
2 c. flour
3 tsp. double-acting baking powder
1 tsp. salt
6 egg whites, about 3/4 c.
1/2 tsp. cream of tartar
2 c. sugar
6 egg yolks, about 1/2 c.
1 tsp. vanilla
1 c. pecans, finely chopped

Dissolve coffee in 1 cup boiling water. Cool. Sift together flour, baking powder, and salt. Beat egg whites with cream of tartar in a large bowl. Beat at high speed until very soft mounds begin to form. Add 1/2 cup sugar to egg whites -- 2 tablespoons at a time. Continue beating until very stiff, straight peaks are formed when beater is raised. Do not over beat. Set aside until needed.

Beat yolks in large bowl until blended. Gradually add 1 1/2 cups sugar and vanilla. Beat at high speed until thick and lemon colored, 4 or 5 minutes. Add dry ingredients alternately with cooled coffee to egg yolk mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. Fold in nutmeats and blend thoroughly. Fold egg yolk mixture 1/4 at a time, into egg whites with wire whip or spatula. Fold about 15 strokes after each addition.

After last addition, continue folding just until evenly blended. Pour into ungreased 10 inch tube pan. Cut through batter 3 or 4 times to remove large air bubbles. Bake in moderate oven (350 degrees) for 60 to 70 minutes. Invert immediately. Cool in pan at least 1 hour. Frost and sprinkle with more chopped nuts, if desired.

FROSTING:

1 stick butter
1 box 10x sugar
Pinch of salt
1 tbsp. instant coffee, dry
Milk
Chopped pecans (opt.)