In a bowl of an electric mixer whisk flour, baking powder, salt and sugar (take out 3 Tbsp to be used in the egg whites).
Make a well in the centre of dry ingredients and add egg yolks, oil, coffee and vanilla. Beat one minute until smooth.
In a separate bowl beat egg whites until foamy. Add cream of tarter and 3 Tbsp remaining sugar. Beat until soft peaks form. Fold gently into batter until just blended.
Bake in an ungreased tube pan for 55 to 60 minutes or until a wooden skewer comes out clean. Remove cake and invert suspended on a glass or bottle and let cool completely.
To remove, run a long knife around the inside of the tube pan and centre core. Turn out on to a serving platter.
Serve topped with lots of sweet whipped cream and drizzle with chocolate sauce.