1 cup sugar
3 eggs, separated
2 cups flour
2 tsp baking powder
½ cup evaporated milk
½ cup water
2 tsp instant coffee
1 tsp vanilla essence
Mix coffee with hot water and let it cool.
Cream butter and sugar until light and fluffy.
Add egg yolks and beat well.
Add dry ingredients, with coffee mixture, milk and vanilla.
Lastly fold in the stiffly beaten egg whites.
Put into a greased 22cm pan and bake for 30 minutes or until skewer comes out clean at 180ºC.
Cool on a wire rack.
1½ cups icing sugar
1 tablespoon cocoa powder
1/3 cup butter or margarine, softened
1 tablespoon strong brewed coffee
In a small bowl, stir together the icing sugar and cocoa powder.
In another bowl, beat the butter until creamy, gradually beat in the sugar mixture, being sure to scrape the bottom of the bowl, occasionally.
Finally stir in the coffee, and beat until smooth.
To decorate the coffee cake, I used a closed rose tip nozzle and sprinkled with chocolate vermicelli.
Prepared, tried and tested by: Reshika Singh
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