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 water and mix in oil and set aside.Beat egg yolks with 1 teaspoon vanilla,add castor sugar gradually and beat till pale and fluffy.Add cocoa mixture and mix well.Add sifted flour and remaining 2 teaspoon baking powder and mix lightly but well.Lastly fold in egg whites with a spatula or spoon.Pour cake batter into 2 lined rounds or 1 lined rectangle pan. Or any pan of choice.Bake at 180 Cup for approximately 25-30 minutes, depending on pan size and your oven.When baked, allow to stand for 5 minutes then turn out onto wire racks and decorate as you desire.
INFO & TIPS
I always use lesser sugar in all my cake recipes as 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 tablespoon cocoa to it.!