Coffee Cake

1. Stir 2 tsp instant coffee into 1/2 cup hot water until dissolved.
2. Set it aside to cool to room temperature. You don’t want to add piping hot coffee to the cake batter.
3. Grease a 22 cm round cake pan and line the base with baking paper.
4. Preheat your oven to 350⁰F (180⁰C).
5. Beat 125 g softened butter and 1 cup sugar until light and fluffy. Give the bowl a scrape halfway through. It makes a difference.
6. Beat in 3 egg yolks, one at a time, until well combined.
7. Add 2 cups self-raising flour and 2 tsp baking powder, alternating with 1/2 cup evaporated milk and the cooled coffee mixture.
8. Add 1 tsp vanilla essence and mix just until everything is combined. Don’t overmix here.
9. In a clean bowl, beat the 3 egg whites until stiff peaks form.
10. Gently fold the egg whites into the cake batter in two or three additions. Take your time with this bit so you don’t knock all the air out.
11. Spoon the batter into the prepared 22 cm cake pan and smooth the top.
12. Bake at 350⁰F (180⁰C) for about 30 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs.
13. Leave the cake in the pan for about 10 minutes, then turn it out onto a wire rack and let it cool completely before icing.

Coffee Icing

1. Sift or stir together 1 1/2 cups icing sugar and 1 tbsp cocoa powder to break up any lumps.
2. Beat 1/3 cup softened butter or margarine until creamy.
3. Gradually beat the icing sugar and cocoa mixture into the butter. Scrape down the sides and bottom of the bowl as you go.
4. Stir in 1 tbsp strong brewed coffee and beat until the icing is smooth and spreadable. If it seems a little thick, add a tiny splash more coffee. If it’s too soft, add a little more icing sugar.
5. Spread the coffee icing over the completely cooled cake. Slice and serve with a cup of coffee, obviously.