Coffee Butter Cake

 

Ingredients:

250g. salted butter (room temperature)

4 egg yolks (large eggs)

75g. caster sugar

200g. self raising flour (sifted)

70ml. milk

1 tbsp. instant coffee powder

4 egg whites (large eggs)

50g. caster sugar

Methods:

1. In a mixing bowl, cream butter and sugar until pale and fluffy.
2. Heat milk until lukewarm (do not allow the milk to come to a boil).  Add instant coffee powder to milk and stir until completely combined.  Set aside.
3. Add the egg yolk, one at a time to the batter and beat it in, making sure the yolk is fully incorporated into the batter before adding the next.
4. At low speed, fold in the flour and coffee milk in the sequence, flour-milk-flour-milk-flour.  Mix only until the flour has just been combined.  Set aside.
5. In a clean mixing bowl, whisk the egg whites using a hand mixer until soft peaks form.  Gradually add sugar and continue to whisk until stiff peaks form.
6. Transfer 1/3 of the meringue into the yolk batter and beat it in.
7. Gently fold the remaining meringue in 2 batches into the yolk batter until no white streaks remain.
8. Transfer the batter into a lightly greased and lined 8" round pan.  Smooth the top as best as you can.
9. Bake in a preheated oven of 170 degree Celsius for 45 minutes.  If top of the cake gets too brown, reduce the heat to 150 degree Celsius.  You need to keep an eye on the cake to know how your oven behaves so you can make adjustments.
10. When cake is done, insert a skewer in the center of the cake, and if it comes out clean, it is done.  
11. Let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.
12. Let's have tea!

This recipe is adapted from 'Domestic Goddess Wannabe' by Diana Gale with a slight adjustment to suit my baking preference.