Coffee Chiffon Cake
In separate large bowl, with mixer on medium speed, beat all 8 egg whites until foamy; gradually beat in the remaining 3/4 cup sugar, beating until egg whites are stiff but not dry. Stir one-fourth of the whites into the batter. Fold the remaining whites into the batter.
Scrape batter into an ungreased 10" tube pan; smooth top with a spatula. Bake 1 hour, or until a cake tester inserted in center comes out clean. Invert cake onto rack; let cool completely. Sprinkle with confectioners sugar; transfer to serving platter.
Cut into 12 equal pieces.
Makes 12 Servings
Source: Recipes From Friends