Amocha Sponge Cake

7 Eggs; separated

1/2 ts Salt

1 c Nuts; finely chopped

1/4 c Potato starch

1/2 c Strong coffee

1 1/4 c Sugar

2 ts Cocoa

3/4 c Cake meal

Pour hot coffee over finely chopped nuts. Cool. Add 2 tsp. cocoa. Beat whites with salt until they stand in soft peaks. Add half of sugar in gradually beating until stiff. Beat yolks well add rest of sugar beating until thick. Add coffee mixture to yolks, blending well. Add sifted meal and starch and blend. Fold into beaten egg whites. Place in tube pan and bake in 325 F. oven for 1 hr. or longer.
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