About this recipe:This is a recipe for a light and airy, coffee-flavoured sponge cake. It's great served as a dessert with fresh berries and sweetened cream or as an afternoon snack.
Makes: 1 cake
300g plain flour
200g caster sugar
1 tablespoon baking powder
1 teaspoon salt
150ml freshly brewed coffee
125ml cooking oil
8 egg yolks
8 egg whites
1/2 teaspoon cream of tartar
100g caster sugar
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat an oven to 170 C / Gas 3.
Sieve flour, 200g sugar, baking powder and salt together in a bowl. Make a well in the centre of the flour mixture. Pour the coffee, oil and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 100g sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt or tube cake tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 60 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving plate.
Great flavour! Made it for my brother's birthday as he doesn't like sweet things much. So I made this reducing the sugar and upping the coffee. Sliced it in half and used whipped fresh cream to sandwich it. He loved it. I will make sure to leave it in the oven a little longer next time. - 18 Apr 2013