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Separate 4 eggs into yolks and whites, and let them come to room temperature.
Place an oven rack in the middle position and preheat the oven to 325 degrees F (165 C).
Line just the bottom of a 9" x 5" x 3" loaf pan with parchment paper.
Soak 1 cake strip in cold water for 5 minutes. Then shake off excess water but do not wring.
Place the soaked cake strip around the loaf pan and wrap a band of aluminum foil over it.
In a large bowl, sift together cake flour, baking powder, granulated sugar, salt, and espresso powder.
Whisk to combine, then add egg yolks, vegetable oil, strong-brewed coffee, and vanilla extract.
Beat with an electric mixer or by hand just until smooth.
In the bowl of your stand mixer, beat egg whites and cream of tartar on medium speed until frothy.
Slowly add in sugar, then increase speed to high and continue beating until stiff peaks form.
Fold the meringue mixture into the batter mixture until well combined.
Transfer the batter into the prepared loaf pan and smooth the top surface.
Bake in the preheated oven for about 70 to 75 minutes or until golden brown.
Invert the pan onto 2 mugs and let the loaf cool upside-down completely.
Run a knife along the edges of the cake and unmold it onto a clean surface.
Melt unsalted butter and brush the top of the taisan loaf with it.