Directions:
- Preheat an oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3382.98 Kcal (14164 kJ) | ||
| Calories from fat | 1324.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 147.11g | 226% | |
|---|---|---|---|
| Cholesterol | 1309.44mg | 436% | |
| Sodium | 3290.45mg | 137% | |
| Potassium | 3081.07mg | 66% | |
| Total Carbs | 415.49g | 138% | |
| Sugars | 179.04g | 716% | |
| Dietary Fiber | 9.04g | 36% | |
| Protein | 103.93g | 208% | |
| Iron | 11.2mg | 62% | |
| Calcium | 916.1mg | 92% | |
| Amount Per 100 g | |||
| Calories | 245.58 Kcal (1028 kJ) | ||
| Calories from fat | 96.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 226% | |
|---|---|---|---|
| Cholesterol | 95.06mg | 436% | |
| Sodium | 238.86mg | 137% | |
| Potassium | 223.66mg | 66% | |
| Total Carbs | 30.16g | 138% | |
| Sugars | 13g | 716% | |
| Dietary Fiber | 0.66g | 36% | |
| Protein | 7.54g | 208% | |
| Iron | 0.8mg | 62% | |
| Calcium | 66.5mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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