Coffee Chiffon Cake

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

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
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