2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 ½ cup sugar
½ cup vegetable oil
7 eggs, at room temperature, separated
¾ cup cold water
2 teaspoon vanilla extract
2 teaspoons grated lemon rind
½ teaspoon cream of tartar
2/3 cup unsalted butter, at room temperature
5 cup confectioners’ sugar
4 teaspoons instant coffee dissolved in 4 teaspoons hot water
Note: preheat oven to 325 F
a.Sift the flour, baking powder, and salt into a bowl. Stir I 1 cup of the sugar. Make a well in the center and add in the following order:
oil, rind. Beat with a whisk or metal spoon until the mixture is smooth.
b.With an electric mixer, beat the egg whites with the cream of tartar until they hold soft peaks. Add the remaining ½ cup of sugar and beat until they hold stiff peaks.
c.Pour the flour mixture over the whites in 3 batches, folding well after each addition.
d.Transfer the batter to an ungreased 10x4-inch tube pan and bake until the top springs back when touched lightly, about 1 hour and 10 minutes.
e.When baked, remove from the oven and immediately hang the cake upside-down over the neck of a funnel or a narrow bottle. Let cool.
To remove cake, run a knife around the inside
to loosen, then turn the pan over and tap the sides sharply. Invert the cake onto a serving plate.
f.For the frosting, beat together the butter and confectioners’ sugar with an electric mixer until smooth. Add the coffee and beat until fluffy.
With a metal spatula , spread over the side and top of the cake.