Grandma's Chip Coffee Chiffon Cake

Separate the egg yolks from the whites; letting the whites collect in a measuring cup. You can use purchased cartons of egg whites only to top up the amount in the cup until it reaches the desired one cup level. Preheat oven to 325F Sift together, 3X, the flour, baking powder, salt and sugar. Make a well in the flour mixture and add without stirring the oil, unbeaten holks, coffee and vanilla. Stir liquids to intermingle and stir into flour mix. Beat til the batter is smooth. Stir in the grated chocolate. Put egg whites into a separate large bowl and sprinkle with the cream of tartar. Beat the whites til very, very stiff..much stiffer than you would for meringue. Add the flour mixture, about a quarter at a time, folding after each addition, until combined. Begin and end with the flour mixture. Turn into an ungreased 10 inch tube pan. Bake in the oven for 1.3 to 1.5 hours. Immediately on taking it out of the oven, invert bowl, suspending it on an upside down drinking glass, to cool. When cool, remove carefully.