Brazillian Chocolate Chiffon Cake

2 1/4 c Sifted cake flour
1 2/3 c Sugar
3 ts Baking powder
2 ts Instant coffee powder
1 ts Salt
1/4 ts Cinnamon
1/2 c Oil
6 Eggs, separated
3/4 c Water
2 ts Vanilla
3 oz Unsweetened chocolate, melted

Preheat oven to 325 degrees F. Have ready an UNgreased 10" tube pan.

Combine flour, sugar, baking powder, coffee, slat and cinnamon. Make a well in center, add oil, yolks, water and vanilla. Beat with a spoon until smooth; blend in chocolate.

Combine egg whites and cream of tartar. Beat until very stiif peaks form. Fold into batter until blended; do not stir. Bake 70 to 75 minutes or until top springs back when lightly pressed. Cool inverted on a wire rack before removing from pan.

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