• 1serving
  • 60minutes
  • 312calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/3 cups all-purpose flour

  2. 1 cup white sugar

  3. 1 tablespoon baking powder

  4. 1 teaspoon salt

  5. 2/3 cup brewed coffee

  6. 1/2 cup cooking oil

  7. 8 egg yolks

  8. 8 egg whites

  9. 1/2 teaspoon cream of tartar

  10. 1/2 cup white sugar

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 325 degrees F (165 degrees C).

  2. Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.

  3. Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.


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