3 eggs
3/4 c. flour
3/4 c. sugar
1 tsp. vanilla
3/4 tsp. baking powder
1/4 tsp. salt
4 tbsp. cold water

Beat the egg yolks until thick and lemon color - this takes a long time by hand. Add sugar gradually and beat until all the graininess is gone. This is the place to do the beating in any cake - not after flour and leavening have been added. Sift the dry ingredients three times, add a little at a time, stirring in gently with a little of the cold water. Add flavoring and fold in the beaten egg whites, stiff but not dry and ragged. Bake in an 8-inch ungreased tube pan. turn out to cool.

When cool split in half and fill with the following mixture:

FILLING:

1/2 pt. whipping cream, beaten stiff
1/4 c. sugar (confectioners')
1 tbsp. instant coffee mixed to a paste with a little rum (Meyer's dark rum)

ICING:

2 c. confectioners' sugar
1/2 c. butter
Pinch of salt
1/2 tsp. vanilla
2 tbsp. rum (Meyer's dark rum)

Ice top and sides of cake. Optional: Cover sides with chopped toasted hazel nuts.