---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Coffee Chiffon Cake
  Categories: Cakes
       Yield: 12 servings
  
     1/4 c  Water
       1 ts Instant coffee powder
       1 c  All-purpose flour; sifted
       1 c  Sugar; divided
   1 1/2 ts Baking powder
     1/4 ts Salt
     1/4 c  Vegetable oil
       4    Eggs; separated
       1 ts Vanilla extract
     1/2 ts Cream of tartar
            Kahlua cream frosting
            See recipe for
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Dissolve instant coffee powder in 1/4 cup water; set aside.
   Sift together flour, 1/2 cup sugar, baking powder, and salt
   in a mixing bowl.  Make a well in center; add oil, egg
   yolks, water and coffee mixture, and vanilla.  Beat at high
   speed of an electric mixer about 5 minutes or until satiny
   smooth. Beat egg whites and cream of tartar in a large
   mixing bowl until soft peaks form.  Add remaining 1/2 cup
   sugar, 2 tablespoons at a time, and beat until stiff peaks
   form. Pour egg yolk mixture in a thin, steady stream over
   entire surface of egg whites; then gently fold whites into
   yolk mixture. Pour batter into an ungreased 10-inch tube
   pan, spreading evenly with a spatula.
   
   Bake at 325 degrees for 1 hour or until cake springs back
   when lightly touched.  Invert pan; cool 40 minutes.  Loosen
   cake from sides of pan using a narrow metal spatula; remove
   from pan.  Yield:  one 10-inch cake.
  
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