4 eggs, separated
1 cup castor sugar
2 teaspoon vanilla essence
2 + ½ teaspoon baking powder
1 cup flour
½ cup oil
½ cup boiling water
3 tablespoon cocoa (full)
1 teaspoon coffee
Beat egg whites with 1 teaspoon vanilla and
the ½ teaspoon
baking powder till stiff and set aside.
Dissolve coffee and cocoa in the boiling
in oil and set aside.
Beat egg yolks with 1 teaspoon vanilla,add
gradually and beat till pale and fluffy.
Add cocoa mixture and mix well.
Add sifted flour and remaining 2 teaspoon
and mix lightly but well.
Lastly fold in egg whites with a spatula
Pour cake batter into 2 lined rounds or 1
lined rectangle pan. Or any pan of choice.
Bake at 180 C for aprox 25-30
on pan size and your oven.
When baked,allow to stand for 5 minutes
then turn out
onto wire racks and decorate as you
INFO / TIPS / CREDITS
I always use lesser sugar in all my cake
I dont like the sticky
texture that forms on top. So I
remove 2 Tblsp of sugar per cup. I do the
same with this recipe.
The icing is a butter icing that I posted
in my Butter Cake recipe, I only added 1
and half Tblsp cocoa to