Coffee cake

Coffee cake

By
From
Magic Cakes
Serves
8
Prep
25 mins
Cooking time
50 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
500ml milk
30g instant coffee
4 eggs, separated
150g caster sugar
1 tablespoon water
125g butter
115g plain flour
pinch salt

Equipment

Quantity Ingredient
20 cm rectangle cake tin, silicone or greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Heat the milk and coffee in a saucepan until the coffee is fully dissolved. Allow to cool. Beat the egg yolks with the sugar and water until the mixture whitens. Melt the butter and pour it into the mixture. Then fold in the flour and salt. Pour in the milky coffee little by little, beating constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 45 minutes. When the cake comes out of the oven it will wobble slightly.
  4. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • Make a chocolate icing by melting 100 g dark chocolate in 50 ml single cream and drizzle it all over the cake.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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