This is another recipe I decided to make after having so many leftover whites. It is a soft and airy cake that can be served unfrosted, with coffee, chocolate, or tea!
Preheat the oven to 350ºF.
In the bowl of an electric mixer, place the flour, 1 cup sugar, nuts, baking powder, and instant coffee. Mix with a fork or whisk; make a well in the center and pour yogurt, water, oil, and vanilla extract. Attach the mixer blades or paddle, and mix at medium-low speed for 2 to 3 minutes.
In a clean mixer bowl, place the egg whites, cream of tartar, and salt, and beat with clean beaters at medium-high speed until frothy, about 2 minutes. Add 3/4 cup sugar slowly, and mix in high speed for 8 minutes, until shiny and thick.
Fold the whites into the yolk mixture. Pour into an ungreased tube pan or layer cake pans.
Bake for 45 to 50 minutes, until the cake springs back when you touch it and feels sturdy.
Remove from the oven and turn onto a rack, top down.
Unmold when completely cold or the next day. Scrape the sides with a knife for the tube pan and just peel off the foil for the bowl cakes.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
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