1

Preheat oven to 170°C. Stir coffee into ¼ cup (60ml) hot water in a small jug until dissolved. Cool.

2

Sift flour and 50g of the icing sugar into a bowl and set aside.

3

Beat egg whites in a large bowl with electric beaters until foamy. Beat in cream of tartar and ¼ teaspoon salt, then beat in the remaining 150g icing sugar, 1 tablespoon at a time. Continue beating until stiff peaks form. Using a large, metal spoon, fold in coffee mixture and vanilla, then fold in the reserved flour and icing sugar mixture in 3 batches until just combined (be careful not to overmix).

4

Spoon mixture into an ungreased 24cm angel cake tin or loose-base ring tin (see tip). Bake for 30-35 minutes, until puffed and golden. Turn the tin upside down on a wire rack and leave to cool completely. Run a palette knife around the inside of the tin to loosen the cake and gently release. Transfer cake to a plate or cake stand, base-side up.

5

To make glaze, stir coffee into 1 tablespoon hot water in a small bowl until dissolved, then stir in icing sugar until smooth. Pour glaze over cake, allowing it to drip down the side. Sprinkle with walnuts.