Found this recipe online and I am a coffee addict, therefore decided that I must make this cake...lol
This coffee cake is light, moist and frothy just like a cappuccino. This sponge is easy to make and is one you will end up baking again and again. It tastes great served warm from the cake rack or after cooling to room temp. Keep it in an airtight container and it will last for at least 3 days.
- 300g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 110g unsalted butter
- 250ml milk
- 2 tbsp instant coffee
- 4 eggs
- 375g castor sugar
Preheat oven to 180C/fan 160C and prepare a 22cm round tin with butter and flour.
Sift together the flour, baking powder and salt and set aside.
In a saucepan, warm the milk until just below boilling and stir in the instant coffee.
Add the butter to the milk and gently warm until melted and then remove from the heat.
In a separate bowl, whick eggs with an electric whisk until frothy.
Gradually add the sugar and continue to whisk until light and fluffy. This step should take about 10 minutes. Then add the dry ingredients to the egg and sugar mixture and fold in until just incorporated.
Add the milk and butter and mix with a spatula until smooth, then pour the mixture into the tin.
Bake for 35-40 minutes or until the skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool for 5 minutes and turn out onto a wire rack and allow to cool fully.